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!