Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 8-10 minutes.

After the orzo has been cooking for about 5 minutes, add the asparagus to the pot and cook a few more minutes until orzo is done and asparagus turns bright green.  Drain and turn into a baking dish.

Add the lemon juice, butter and Parmesan and stir to melt butter and cheese.

Drizzle a little cream or milk over all and stir.  Add just enough to make it look moist and creamy.

Season with salt and pepper.  Top with additional Parmesan if desired.

Cover and refrigerate or serve immediately.

To heat before serving, place dish in a 325 oven for 15-20 minutes or microwave, stirring after 1 minute until heated through.

Serves 6    {or 4 servings with 2 leftover for salad}