Orzo with Bacon and Asparagus

Makes:

3 (1 1/3-cup) servings

INGREDIENTS

• 6 slices bacon, cut into 1/2-inch pieces
• 1 (14-oz.) can fat-free chicken broth with 1/3 less sodium
• 6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
• 8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
• 1/4 cup sliced roasted red bell peppers (from a jar)
• 2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

DIRECTIONS

1. Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
2. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

HINTS

• Asiago is an Italian cow's milk cheese. It's rich nutty flavor sharpens as the cheese ages. Young Asiago makes a mild table cheese while aged Asiago is a flavorful grating cheese. Try aged asiago in place of Parmesan in your favorite recipes.
• It's easy to roast a red bell pepper for this recipe. Securely pierce a pepper through the stem with a fork and hold it over a gas burner flame, rotating it until it's blackened on all sides. Immediately transfer the pepper to a small paper bag; close the bag. let the pepper steam in the bag for 5 minutes, then peel it.