In a large pot, add 3 cups water and bring to a boil. Add 1 cup uncooked orzo pasta and cook for about 8 to 10 minutes. Three minutes before the orzo is done, carefully add 1 pound cut in half asparagus to the pot. Once cooked, drain the orzo and asparagus in a colander.
In a medium skillet over medium heat, add ¼ cup butter. Allow it to melt completely. Next, add 3 cloves minced garlic and sauté for about 2 minutes until fragrant, then remove from heat.
Add 2 tablespoons fresh lemon juice and ¾ cup grated parmesan cheese to the skillet. Stir well to combine; the residual heat will help melt the cheese into a creamy sauce.
Add the drained orzo and asparagus to the skillet. Toss everything together, ensuring that each piece of orzo is coated in the butter and cheese.
Season with salt and pepper to taste. Adjust the seasoning according to your preference, and don't forget to taste as you go!
Finally, serve immediately, garnished with lemon wedges for garnish if desired.
