Leah's Asparagus and Bacon and Orzo, Oh My!

I made this recipe up. (Pause for dramatic ohh-ing and ahh-ing... or not, that's ok!).  I basically combined the little knowledge I have of all three and a little bit of a white sauce knowledge and bam, it's pasta time! You can describe it by my two favorite words, easy and customizable. It turned out pretty good, but you can see that there is a lot of room for changes. I would consider adding mushrooms and/or parmesan cheese next time. If you have ideas, please let me know!

Leah's Asparagus and Bacon and Orzo, Oh My!

1/2 bunch of asparagus

4 slices of bacon

3/4 cup dry orzo pasta

1 T butter

1 T flour

1/2 cup of fat free milk

1/2 t each of garlic powder, onion powder and salt

Fry up bacon

Chop bacon and asparagus in one-two inch pieces

A roux is a traditional thickening ingredient for a lot of sauces,
especially french sauces. I learned this simple white sauce as the base
for my Mom's delicious Mac and Cheese.

Melt butter in small sauce pan over medium heat.
Stir in the flour.

Add the milk and stir constantly over medium heat,
you'll be able to watch it thicken.

Bring water to a boil and stir in orzo.
When the orzo has about two minutes left,
drop in the asparagus.

Stir everything together and add seasonings.

Enjoy!