My teenage sons love this creamy side dish so much, they’ll eat it regardless of which vegetables I use.
—KAREN HOYLE EXCELSIOR, MN
START TO FINISH: 25 MIN. • MAKES: 12 SERVINGS
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 cups uncooked orzo pasta
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2/3 cup fat-free creamy Caesar salad dressing
2/3 cup shredded Parmesan cheese
In a saucepan, bring broth and water to a boil. Add orzo; cook and stir 3 minutes. Add asparagus. Cook, uncovered, over medium heat 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.