Truffled Orzo with Asparagus

This is the ULTIMATE comfort food for me! I love to curl up on the couch with a blanket and my favorite show and eat this by the spoonful. This is also great for Meatless Mondays.  It’s not low carb or low-fat but who cares?!? Sometimes you just need to be enveloped by creamy, cheesy pasta.

Serves 2 as a main dish or 4 for a side dish.

Ingredients
1 bunch of asparagus, washed with bottoms cut or broken off
1 1/2 cups orzo
2 tbsp olive oil
2 cloves of garlic, minced
1 shallot, minced
1/2 cup heavy cream
1 tbsp butter
2 tbsp truffle butter
4 tbsp grated parmesan
Salt & pepper to taste

Bring water to boil in 5 quart pot.  Place asparagus in boiling water for 2-3 minutes.  Remove with tongs and cut into 1 inch pieces. Set aside. Meanwhile keep the water that the asparagus was cooked in boiling.  Add orzo and cook to al dente per package directions. When cooked drain and set aside.  In a large skillet, heat olive oil over medium heat.  Add garlic and shallot. Sauté for 2-3 minutes.  Add asparagus.  Cook for one minute.  Turn burner down to low.  Add orzo, cream and butter, stirring constantly.  Cook for 2 more minutes or until everything is combine.  Remove from heat and add truffle butter, parmesan, salt and pepper. Garnish with extra parmesan.