Name: Saffron Orzo with Asparagus and Prosciutto
Yield: 6 Servings
Ingredients: 4 tablespoons (1/2 stick) butter; 2 ounces thinly sliced prosciutto, cut into thin strips; 1 1/4 cups orzo (about 8 ounces); 3 cups low-salt chicken broth; 1/2 teaspoon (loosley packed) saffron threads, crushed; 1 pound slender asparagus, trimmed, cut into 1/2-inch pieces; 1/4 cup grated Parmesan cheese; Parmesan cheese shavings

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