Orzo Risotto with Buttery Shrimp (serves 4)

6 oz. (170 g) asparagus tips	cook in boiling water until tender (4 min.)	cut into 1-in. (2.5 cm) pieces			mix until heated through	remove from heat and stir in
1/2-lb. (225 g) medium (30-40 ct.) shrimp		cook 1 min. each side
salt & pepper
3 oz. (55 g) butter	melt & brown
12 oz. (340 g) orzo		boil until al dente and drain, reserving 1/4 cup water		stir over medium heat until creamy
1 cup (235 mL) chicken broth			deglaze shrimp pan with 1/4 cup reserved orzo water
1/2 cup (50 g) grated parmesan cheese
2 Tbs. (7 g) chopped parsley
salt & pepper