Ingredients
2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cups water2 cups uncooked orzo pasta2 pounds fresh asparagus, trimmed and cut into 2-inch pieces2/3 cup fat-free creamy Caesar salad dressing2/3 cup shredded Parmesan cheese
Preparation
In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.
