Lemon Orzo with Asparagus and Shrimp

Orzo and Asparagus

1 pound asparagus 
2 cups chicken broth
2 cups water
1 teaspoon salt
1/4 teaspoon turmeric
1 1/2 cups dry orzo pasta
1/4 cup fresh parsley finely chopped

Shrimp

1 pound shrimp
1 minced garlic clove
2 Tablespoons butter
1 Tablespoon olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon chopped parsley

Dressing

Zest of one lemon
2 Tablespoons fresh lemon juice
2-3 minced garlic cloves
1/4 cup olive oil
salt and pepper to taste

Prepare the lemon dressing by adding ingredients together and whisking until slightly emulsified, set aside.

Clean asparagus and snap off the end pieces. Lay the asparagus stalks in a baking dish.  Pour boiling water over the stalks until completely covered.  Cover the dish with plastic water and let sit until water is warm.  The asparagus will still be firm to the touch, drain and cut into 2-inch pieces. 

 
In a large pot combine water and broth brining to a boil.  Add salt, turmeric and Orzo, cook until tender about 10 minutes and drain.  Placing the hot orzo in a bowl add asparagus, parsley, and dressing and mix well. 

 
While the orzo is cooking prepare the shrimp.  In a skillet melt butter and oil and sauté garlic until fragrant. Add shrimp and sauté until shrimp has just turned pink all over.  Remove from heat and add lemon and parsley.  Arrange the shrimp over the orzo and asparagus salad.