Find a medium deep pot with a cover and a strainer that fitsinside. Make sure that the strainer does not go further than half the depth ofthe pot.

Wash and clean asparagus by removing the ‎fibrous stalks (usually the bottom1/3) and save them for later use to make broths or soups.

Slice the remaining asparagus into ½” segments, leaving the tips intact, and thinly slice the scallions. ‎

In the chosen pot start the soffritto: add EVOO and scallions and then cook over medium heat for a minute or two or until translucent (do not brown).

Add ORZO (or other pasta) and sauté for a minute, stirring often.

Add water (or broth), bring to a boil on high heat, and then lower heat to medium. Keep a steady simmer.

Add saffron, salt and pepper to taste. Stir well!

Place the strainer in pot with the sliced asparagus in it. Cover tightly so that the steam of the simmering orzotto will cook the asparagus.

The ORZO is ready when all the broth has been absorbed and it has reached a creamy risotto-like consistency: about 8 minutes, depending on the size of the ORZO grains.

Remove pot from heat, add Parmigiano and steamed asparagus, reserving some tips for garnish. Stir thoroughly. Transfer to a serving platter or individual plates and garnish with the asparagus tips.