1 Box Orzo
1 Cup Walnut Pieces
1/2 lb Thin Asparagus Spears
1 Cup Dried Cranberries
Place Walnuts on a rimmed baking sheet and bake in preheated 350-degree 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 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 Cranberries. Serve.