1. Trim asparagus, mince garlic, and warm broth before cooking.

2. Melt butter in a large skillet over medium heat.

3. Add minced garlic and sauté for about 30 seconds until fragrant.

4. Add orzo to the skillet and toast, stirring for 2–3 minutes until lightly golden.

5. Gradually pour in warm broth, stirring and allowing the orzo to absorb before adding more.

6. When orzo is almost tender, stir in asparagus and peas and cook for 3–4 minutes.

7. If using, add heavy cream, reduce heat, and stir to combine.

8. Remove skillet from heat and stir in Parmesan until melted and creamy.

9. Season with salt and pepper and adjust consistency with extra broth if desired.

10. Serve immediately, garnished with extra Parmesan or cracked pepper.