DIRECTIONS
Heat oven at 400-degrees.
Drizzle asparagus pieces with 1 TBSP olive oil, salt and pepper.
Roast in the oven for 15 minutes. Set aside.
In a pot, heat remaining TBSP of olive oil.
Add onion and cook until softened and translucent.
Add garlic. Cook and stir for 30 seconds.
Stir in orzo and cook for a few minutes more, until orzo is lightly browned and fragrant.
Add white wine.
With a wooden spoon, scrape the bottom of the pan to release any browned bits.
Cook until wine is reduced.
Pour enough chicken broth to fully immerse all the ingredients, plus one inch.
Cook on high until boiling, then lower heat to simmer, stirring occasionally.
Keep adding chicken broth as the orzo soaks in the liquid, while stirring, for approximately 15 minutes, until pasta is al dente.
When there are about 3 minutes of cooking time left, stir in the shrimp.
Add salt and pepper to taste, cream cheese, and lemon juice, stirring until cheese has melted and orzo is creamy.
Remove from heat and stir in reserved asparagus pieces.
Top with Parmesan cheese and parsley.
Serve.