In a large Dutch oven, bring 3 quarts of water to a boil and add 1 teaspoon of salt.
Stir in 2 cups of uncooked orzo pasta and cook for 5 minutes.
After 5 minutes, add the 1-inch pieces of fresh asparagus to the boiling water with the orzo and continue cooking for an additional 4 minutes.
Drain the mixture and transfer it to a spacious serving bowl.
Set it aside.
In the same Dutch oven, heat 1 tablespoon of olive oil and 1 teaspoon of melted butter or margarine over medium heat.
Add the minced garlic and chopped red bell pepper, stirring constantly for about 1 minute or until they are tender-crisp.
Add the thawed frozen English peas to the Dutch oven and cook for an additional 1 minute, stirring constantly.
Pour in 1/2 cup of chicken broth, grated lemon zest, and ground white pepper.
Bring this mixture to a boil and cook for an extra minute.
Combine the vegetable mixture from the Dutch oven with the orzo and asparagus mixture in the serving bowl.
Toss everything together to ensure a thorough mix.
Sprinkle the freshly grated Parmesan cheese over the top.
Serve your Springtime Orzo Pasta right away.
This dish celebrates the vibrant flavors of spring and is a delightful addition to any meal.
Enjoy!