Cook orzo in 2 1/2 cups of chicken broth with 1/2 cup of water and drain, rinse and set aside. ( Gluten Free orzo must be rinsed )
In a large sauté pan and 2 tbsp olive oil, shallots and a pinch of salt and cook for about 3 minutes. Next, add in the asparagus, ham a pinch more salt and a lot of black pepper and cook about another 6 minutes.
Then add in the cooked orzo, last tbsp of olive oil and the goat cheese and cook until the cheese is melted - also adding in the last 1/2 cup of chicken broth as needed to create a creamy sauce and serve!
I LOVE this dish it is so light, yet feels like comfort food ! :)