Serves 6

Ingredients
1 Box Orzo
1 Jar Bellisari's Blue Cheese, Honey & Shallot Spread
1 Cup Walnut Pieces
1/2 lb Thin Asparagus Spears
1 Cup Dried Currants

Directions
Preheated oven to 350 degrees. Place Walnuts on a rimmed baking sheet and bake until lightly toasted, 4-5 minutes. 

Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. Cook Orzo as directed.

During last 3 minutes of Orzo cooking time, add asparagus and cook until bright green and crisp-tender. Add Bellisari's Blue Cheese Honey & Shallot Spread and mix well. Stir in Walnuts and Currants. Serve.