Name: Orzo Risotto with Asparagus
Ingredients: 2 1/2 c Good chicken broth; 2 1/2 c Water; 1 lb Uncooked orzo; 2 lb Fresh asparagus; cut into 1" lengths; 1 tb Olive oil; 3 tb Unsalted butter; divided; 1 md White onion; finely minced; 4 sl Prosciutto; trimmed of fat and sliced in thin strips , (up to 5); 2 tb Good grated romano or parmesan; Salt (be careful) and pepper; to taste

[Miraculous gifts] were not for the possession of the primitive Christian as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the apostles as the authoritative agents of God in founding the church. Their function thus confirmed them to distinctively the Apostolic Church, and they necessarily passed away with it.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats		Pasta	6	Servings

INGREDIENTS

2 1/2	c	Good chicken broth
2 1/2	c	Water
1	lb	Uncooked orzo
2	lb	Fresh asparagus; cut into 1" lengths
1	tb	Olive oil
3	tb	Unsalted butter; divided
1	md	White onion; finely minced
4	sl	Prosciutto; trimmed of fat and sliced in thin strips , (up to 5)
2	tb	Good grated romano or parmesan
		Salt (be careful) and pepper; to taste

INSTRUCTIONS

Ahead of time, sauté the onion in the olive oil and half the butter until
limp, then add asparagus along with 2 T. of the chicken broth, the
prosciutto, and the pepper. Cover and simmer until the asparagus is the
texture you like. Set it aside.
When getting ready to serve, boil the orzo in the 2 1/2 c. water unsalted)
and the broth until done al dente (or softer if you prefer). Drain off the
liquid (I saved mine to use in breads and soups). Toss immediately with the
asparagus mixture, the rest of the butte r and the cheese. Check for salt
but be cautious, as this dish is easily oversalted.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland
<kirkland@gj.net> on Jan 11, 1998

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