Breakfast Scramble with Orzo, Pancetta, and Asparagus

From "Everyday Pasta" by Giada De Laurentiis

1/2 cup orzo
10 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. smoked mozzarella, cut into 1/2 inch cubes
2 Tbsp. fresh basil, thinly sliced
2 Tbsp. extra virgin olive oil
4 oz. pancetta or bacon, coarsly chopped
1/2 cup onion chopped
10 thin asparagus stalks, trimmed and cut crosswise into 1/2 inch pieces

1.  Bring large saucepan of salted water to boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes.  Drain the orzo.
2.  Whish the eggs, salt, and pepper in a medium bowl to blend.  Stir in the cheese and basil.  Set aside.
3.  Heat olive oil in large saucepan over medium heat.  Add the pancetta and saute until crisp, about 5 minutes.  Add the onion and saute until tender, about 2 minutes.  Add the asparagus and saute until crisp-tender, about 2 minutes.  Add the orzo and stir to coat.
4.  Add the egg mixture.  Using a rubber spatula, stir the mixture until eggs are softly set, about 4 minutes.
5.  Transfer the egg mixture to a serving bowl and serve.