Cheesy Asparagus Orzotto

Ingredients

• 2 tbsp. plus 1/4 cup extra-virgin olive oil, divided
• 1 bunch of asparagus (about 1 lb.), trimmed, or tough ends cut off and peeled
• 1 large leek, halved, white and pale green parts thinly sliced
• Kosher salt
• 1 1/2 c. orzo
• 2 garlic cloves, finely chopped
• 1/2 c. dry white wine
• 3 c. low-sodium chicken or vegetable broth
• Freshly ground black pepper
• 1 c. frozen petite peas
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 1/4 c. heavy cream
• 2 tbsp. unsalted butter
• 1/4 c. thinly sliced fresh basil leaves, plus more for serving

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