1. In a medium saucepan, bring the vegetable broth to a gentle boil. Add the orzo pasta and reduce heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

2. While the orzo cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant — be careful not to burn it.

3. Toss in the asparagus pieces, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, for 4-5 minutes until the asparagus is tender but still has a slight crunch. Remove from heat and set aside.

4. Once the orzo is cooked, drain any excess liquid if necessary. Stir in the remaining tablespoon of butter and Parmesan cheese until the pasta is creamy and well coated. Gently fold in the garlic butter asparagus.

5. Taste and add additional salt and pepper if needed. Serve immediately while warm and creamy.