Heat the oil in a large frying pan over a medium heat. Gently fry the shallot, garlic and chilli for 4-5 mins until softened. Add the tomatoes and cook for 5 mins until starting to blister. Stir through the orzo and coat in the tomatoes. Pour in the stock and passata; bring to a simmer. Cook for 15-18 mins, stirring occasionally until the orzo is nearly cooked.
Meanwhile, place a griddle pan over a high heat and cook the asparagus spears for 2-3 mins until just cooked and slightly charred.
Stir the creme fraiche and most of the cheddar through the orzo.
Divide between 4 plates and top with the griddled asparagus, finishing with a little more grated cheddar and basil leaves.
