1 Box Orzo
1 Jar Bellisari's Blue Cheese, Honey & Shallot Spread (available at The Spice Rack)
1 cup walnut pieces
1/2 lb thin asparagus spears
1 cup dried currants
Preheat oven to 350 degrees. Place Walnuts on a rimmed baking sheet and bake in preheated oven 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 the 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 at room temperature.