Heat olive oil in a pan (that has a lid) over medium low heat.

Add the asparagus and sauté until nearly tender. Remove from the pan and set aside.

In the same pan, sauté onion and garlic until onion is tender.

Place butter in the pan and add the Orzo. Cook for one minute until lightly toasted.

Add the chicken broth and milk. Stir to combine.

Bring mixture to a boil. Then, turn the heat down to medium low to simmer.

Cover with a lid and cook for 20 minutes. Watch the heat so it doesn't burn-adjust as necessary.

Remove the lid, add the parmesan cheese and asparagus. Stir.

Salt and pepper to taste.

Enjoy!