1.) In medium covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, and then return to a boil. Reduce heat to low, and simmer uncovered, according to package directions, until al dente. Drain pasta and set aside the cooking liquid.
2.) Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Sauté onion for about 1 minute or until it begins to soften. Toss in asparagus and sauté for 2-3 more minutes. Remove from heat.
3.) Add in orzo, 1 cup of reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.
12g Fat / 4g Saturated Fat
593 mg Sodium