Easy Asparagus Orzo (Ready in 20 Minutes)

Bring a pot of salted water to a boil and cook the orzo according to package directions. Drain and set aside. Do not rinse.
1 cup Orzo
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant and lightly softened.
3 Tablespoon Butter, 2 clove Garlic
Add the chopped asparagus, salt, and black pepper. Cook for 4–6 minutes, stirring occasionally, until the asparagus is tender and bright green.
1 pound Asparagus, 1 teaspoon Salt, ½ teaspoon Black Pepper
Stir in the cooked orzo, lemon zest, lemon juice, and Parmesan cheese. Toss until the cheese begins to melt and coat the pasta.
3-4 Tablespoon Fresh Lemon Juice, Zest from 1 lemon, ½ cup Parmesan Cheese
Pour in the milk and stir until everything is creamy and well combined. Let it cook for another 1–2 minutes until warmed through.
¼ cup Milk
Taste and adjust seasoning if needed. Garnish with extra Parmesan and fresh parsley before serving.
2 Tablespoon Parsley