Drizzle 2 tablespoons of olive oil in a large pan over medium heat. Add the shallots and 2 cloves of minced garlic.
Saute for about 3-5 minutes until softened and beginning to turn golden brown.
Add the stock, increase the heat to high and bring to a boil.
Add the orzo, stir and lower heat to medium. Simmer for about 8-10 minutes or until most of the liquid is absorbed. The orzo is done when a chewy texture is obtained. Stir occasionally to prevent it from sticking to the bottom of the pan. NOTE: The orzo is still a bit "wet" at the end of the cooking time. This slight moisture will be reabsorbed with the addition of the rest of the ingredients.
While the orzo is cooking, rinse the asparagus. Trim the ends and cut the asparagus in ½ inch pieces. Set apart the asparagus tips as they take less time to cook.
In a separate pot, insert steamer basket and bring water to a boil. Add the asparagus pieces, cover pot and steam for 2-3 minutes until tender crisp. Add the asparagus tips and frozen peas and cook for a few more minutes.
When the vegetables are tender, remove from heat.
When the orzo is cooked, stir in the vegetables.
Remove the pan from the heat and add the grated Parmesan cheese and parsley. Combine.
Plate to serve. If desired, garnish with chopped fresh Italian parsley and grated cheese.
Serve immediately.
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Notes
Separate the asparagus tips from the stems as cooking times are different.
The orzo cooking time is between 8-10 minutes.
Stir frequently near the end of the cooking time to keep the orzo pasta from sticking to the bottom of the pan.
Use fresh Italian flat-leaf parsley to bring out all the flavors.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from The Jamie Magazine