Servings: 4

Drizzle of EVOO Drizzle of EVOO
1 TBSP garlic, minced 1 TBSP garlic, minced
10 thick asparagus spears, chopped 10 thick asparagus spears, chopped
2-2½ cups chicken stock 2 to 2½ cups chicken stock
1 cup orzo 1 cup orzo
3- 4 TBSP Boursin Garlic and Herb Cheese 3 to 4 TBSP Boursin Garlic and Herb Cheese
Salt and Pepper to taste Salt and Pepper to taste

Drizzle EVOO in a large skillet.
Set heat to medium low.
Add minced garlic and chopped asparagus to the skillet. Sauté for 3 to 5 minutes until garlic is tender.
Pour chicken stock into the skillet then add the orzo. Turn the heat up to medium high. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet. Cook for 5 to 10 minutes.
Once the liquid has been absorbed, turn the heat off and add 3 tablespoons of Boursin cheese.
Stir until melted and evenly mixed with the orzo and asparagus.
If you feel the flavor is not strong enough, add another tablespoon of Boursin.
Add a few dashes of salt and pepper then serve warm.