Over medium heat, add the chicken stock and bring orzo to a boil. Be cognizant of the need to constantly stir the orzo so it doesn't stick to the bottom of the pan, and don't make the mistake of turning the heat past medium heat.
Pour the orzo and asparagus mixture into a baking dish. Arrange the shrimp on the top of the dish and cover with what is left of the Parmesan. Put the dish in the oven until the shrimp are cooked through and serve hot...and no matter what you're wearing you'll be the hottest ticket in town...orzo I am told...BADOOM CHA!
My Comments: I over lemon juiced my orzo and I also went with the recipe's suggestion of using low sodium chicken stock, which was a tragic mistake. It was delicioso regardless, and I just added salt afterwards...I am a sucker for asparagus, and this was a light take on a dish which I think people traditionally make with butter, cream and a dedicated loving nod towards decadence. I think some people use only the heads of the asparagus when cooking but I enjoy the stalks as well, so I add them whenever preparing dishes which call for asparagus. I would, in the future, flavor the asparagus before adding into the orzo mixture with salt, pepper and powdered garlic. Can I hear an "ah man, gimme seconds...Ah man, amen!"
I would totally make this again....