Shrimp, Asparagus & Orzo

Ingredients

1. shrimp (remove shelves and set aside)
2. asparagus (remove the outer layer or trim stalks, bundle with a string)
   
3. orzo (Italian rice shaped pasta)
4. olive oil
5. garlic (coarsely chopped)
6. chipotle (seeds removed) or peeper flakes
7. Salt & Pepper

Procedure

In a cast iron skillet combine garlic and chipotle over super low heat. The garlic should never brown, but soften.

Put shrimp shelves and salt into a pot and bring to a boil. Plunge bundled asparagus into the water and cook until they begin to soften (=blanch). Remove. Put orso in until not quite cooked through (=Al Dente). Remove, drain and let dry. Reserve some of the cooking water.

Add shrimp to the garlic and chipotle skillet, turn up the heat to medium low and cook, turning once, until both sides start to show pink. Remove shrimp.

Add orso and some of the reserved water, stir and reduce.

Add shrimp and asparagus and heat through. Serve.