Orzo with Shrimp and Asparagus

Finely chop the yellow onion and slice the garlic thinly. In a spacious pan, heat a tablespoon of olive oil and sauté the onion and garlic until translucent. Add the shrimp and sauté for 8-10 minutes until well cooked.

Pour the cooking cream over the shrimp and add the grated Parmesan. Let the sauce simmer over low heat for 1-2 minutes, stirring constantly until the mixture becomes homogeneous and slightly creamy.

Meanwhile, prepare the asparagus: remove the woody ends from the base. Boil the asparagus in salted water for 2-4 minutes (depending on thickness), so that it remains crisp (al dente). Immediately transfer it to a bowl with cold water (and ice, if you have any) to preserve its vibrant color. Cut it into 2-3 cm pieces and add it to the shrimp sauce.