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In a 5-quart pot, bring salted water to a boil.
Place washed asparagus in boiling water for 1 minute. Remove with tongs and set aside, keeping water boiling.
Cook the orzo in the same pot for 7 to 9 minutes, until al dente, and drain into a colander. Drizzle with a touch of olive oil and set aside.
Trim the tough stem ends off the asparagus and discard. Cut the remaining asparagus into ¼-inch-thick slices on the bias and reserve.
In a medium=sized skillet (about 10 inches) heat the olive oil over medium heat and add in the garlic slices. Cook until the garlic starts to get lightly brown.
Next add the asparagus to the pan and coat it with the garlic and oil.
Add in the cooked orzo. Continue cooking orzo on low heat and add heavy cream and butter, stirring constantly.
Add the Parmesan and pecorino, and stir until they melt and the mixture thickens. Stir in the black truffle butter and season with salt and black pepper to taste.
Serve in a large bowl, family-style, or portion out into individual ramekins. Top with a sprinkling of more Parmesan cheese at the end.