Directions

Step 1: In a large Dutch oven or heavy pot over medium-high heat, heat 2 Tbsp. oil until very hot. Arrange asparagus in pot in an even layer, cover, and cook, turning halfway through, until crisp-tender and charred in spots, about 4 minutes. Transfer asparagus to a cutting board; season with salt.

Step 2: Wipe out pot. In same pot over medium-high heat, heat remaining 1/4 cup oil. Add leeks; season with a pinch of salt. Cook, stirring, until just softened, about 3 minutes. Stir in orzo and garlic. Cook, stirring frequently, until orzo is toasted and garlic is fragrant, about 2 minutes. Add wine and cook, scraping up any browned bits, until wine is absorbed, 2 to 3 minutes.

Step 3: Stir in broth, 1/2 tsp. salt, and a few grinds of pepper and bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender, 12 to 15 minutes.

Step 4: Meanwhile, cut asparagus crosswise into 1″ pieces.

Step 5: Add peas to orzo mixture, cover, and cook until peas are warmed through, about 2 minutes. Remove from heat. Add Parmesan, cream, and butter and stir until butter is melted. Stir in asparagus and basil; season with salt and pepper. Top with more basil.