✓ Trim asparagus spears into 2-inch pieces and blanch briefly to retain their crispness.

✓ In a large pot of boiling water with a pinch of salt, cook orzo according to package instructions until al dente. Drain and set aside.

✓ While the pasta cooks, heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

✓ Add asparagus pieces to the pan with garlic and cook for another 3-4 minutes or until just tender but still crisp. Remove from heat.

✓ In a separate saucepan, gently warm heavy cream over low heat without boiling it directly (this keeps its silky texture intact).

✓ Combine cooked pasta and sautéed asparagus in the same pan with the heated cream. Stir well to coat all grains of orzo evenly. Season with salt if needed.

✓ Stir in grated Parmesan cheese at the end, just before serving—allow it to melt beautifully into the sauce without burning.