1. Heat olive oil and butter over medium heat. 2. Add onion, fennel, garlic and saute until very soft. 3. Add orzo and 1/2 cup chicken stock. 4. Stir as you would risotto until liquid is absorbed. 5. You might not use the whole quart of broth. 6. Repeat until pasta is almost al dente. 7. Add asparagus and simmer until tender. 8. Top with parmesan, pepper flake and thyme. ---------------------------------------------------------------------------
Nutrition
Ingredients
