Saffron Orzo with Asparagus + Prosciutto

I found this recipe in The Record and thought I'd give it a try. I didn't have asparagus so I substitued peas--thinking of paella. It was tasty and a good way to use up the orzo I Had sitting in my cabinet. Mom

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture--with almopst no stirring.

4 T. butter, divided
2 oz. thinly sliced prosciutto, cut into thin strips
1 1/4 c. orzo (about 8 oz.)
3 c. chicken stock (Mike, you'll use veggie stock)
1/2 t. loosely packed saffron, crushed
1 lb. slender asparagus (I used the peas--eye-balled the amount)
1/4 c. grated Parmesan cheese (Of course, I used Locatelli Romano, the house staple)
Salt and pepper to taste
Parmesan shavings (not sure I bothered with this)

Melt 2 tablespoons butter in same skillet over high heat. Add orzo and stir 1 minute. Add stock and saffron and bring to boil. Reduce heat to medium-low, cover, and simmer until or​zo begins to soften, stirring occasionally, about 8 minutes. Add asparagus and cover and simmer until tender, about 5 minutes. Uncover and simmer until almost all liquid is absorbed, about 1 minute. Remove from heat.
Mix in prosciutto and grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.