Portobello Mushrooms and Asparagus with Orzo

We bought some beautiful Portobello mushrooms last Saturday for grilling (broiling) with goat cheese, but my oven is still out of service, so I decided to use it up in a pasta dish together with the asparagus left over from Saturday's salmon. I almost felt proud for coming up with this recipe, but after a quick Google search I realized there's already a plethora of wonderful asparagus-mushroom pasta/risotto recipes out there, and there's virtually nothing I could possibly add to them.

Anyway, this is how I made it... I didn't follow any particular recipe, but I won't vouch for its originality. I'm posting it because we liked it so much, we plan to include it in our regular diet.

Ingredients for 4:

3 large Portobello mushrooms, cut in half an inch cubes
2 shallots, finely chopped
1 lb asparagus (I cooked with leftovers, so I used only half this time),  broken in 1-2 inch pieces
4 cloves garlic, finely chopped
8-10 sun-dried tomatoes cut in thin strips (I'll use cherry tomatoes next time)
1.5 cups orzo pasta
2-2.5 cups water
0.5 cups fine dry white wine
1 small bunch parsley
1 tablespoon Herbes de of Provence
1 chicken bouillon (optional)
freshly grated Parmesan to taste (1/2 cups)
2 tablespoons olive oil

Preparation:
Saute the shallots with the garlic on medium until shallots become translucent (1-2 min.). Add Herbes de Provence and mushrooms and cook until browned (approx. 10 min). Meanwhile, in another frying pan heat 1 tbsp olive oil and stir fry the asparagus for about 5 minutes. It shouldn't be fully cooked, you want it crunchy and bright green. Add the sun-dried tomatoes tomatoes and pasta to the mushrooms and cook stirring constantly for 1-2 minutes, then pour in water and wine, bring to a boil, add chicken bouillon if using, and cook until al dente (7-8 minutes), adding more water if necessary. When ready, add the asparagus and the Parmesan, adjust the seasoning for salt and pepper, and sprinkle with fresh parsley. Serve with a nice leaf salad for a a main course, or with grilled chicken for a great side dish.
Enjoy!