Melt butter and oil in skillet over medium high heat. Add onion and saute for about 3 minutes. Add asparagus and prosciutto and saute for 3-4 more minutes until asparagus begins to soften and prosciutto browns. Add garlic and cook 1 more minute. Transfer to a plate {or a prepared casserole dish} and set aside.

Add orzo to same skillet {add a dash of olive oil if skillet seems dry} and saute the orzo for one minute to let it get a little toasted, then add the milk and broth. Stir and bring to a boil. Cover skillet and reduce heat to medium low. Cook for 10 minutes* or until orzo has cooked and absorbed most of the liquid.

Stir in cheese, asparagus and prosciutto. Season to taste with salt & pepper. Top with reserved Parmesan. Serve immediately or transfer to a greased casserole, refrigerate and bake covered at 325 for 30 minutes or until hot.

Garnish with lemon and scallions