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Asparagus and Sausage Meatball Orzo with Parmesan Beer Cream Sauce

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Ingredients
  

  • ½ lbs raw Italian sausage removed from casings
  • 2 tbs pale ale plus ½ cup pale ale, divided
  • 1 tsp red pepper flakes
  • 2 tbs olive oil
  • 1 lbs asparagus
  • ¼ cup heavy cream
  • 2 wt oz fresh shredded parmesan cheese about 1 cup
  • 1 tsp honey
  • ½ tsp black pepper
  • 2 cups orzo
  • ¼ cup chopped fresh parsley
  • ½ cup grape tomatoes optional

Instructions
 

  • In a small bowl stir together the sausage, 2 tbs pale ale, and 1 tsp red pepper flakes with your hands. Form into small balls, about half the size of golf balls.
  • Heat olive oil in a pan over medium high heat. Add the meatballs, cook until browned on all sides and cooked through, remove from pan.
  • Add the asparagus to the hot pan, cook until softened and starting to blister, about 5 minutes, remove from pan.
  • Add the remaining ½ cup pale ale, scraping to deglaze the pan. Lower heat to medium, stir in the cream. Simmer until reduced and thickened, about 6 minutes. Stir in the parmesan, honey, and black pepper
  • Cook the orzo in lightly salted boiling water for 6 minutes or until just before al dente. Drain and add the orzo to the sauce, stirring until cooked through, about 3 minutes. Add the meatballs and asparagus back into the pan, simmer until meatballs are warmed through. Transfer to a serving dish, garnish with parsley and tomatoes.