Asparagus Orzo with Truffle Oil

Soooo yummy!!!!
This recipe is based on one I found in a magazine. I re-jigged it to make it more vegan, so good!
In a big pot boil a bunch of asparagus for a minute or 2, then fish it out keeping the water boiling for the orzo (1 1/2 cups). The orzo takes about 10 minutes.
While that's cooking, cut up the asparagus and prepare your "truffle butter" (mixed together 2 tbsp of margarine and 1/2 tsp of truffle oil). Drain the orzo.
In a large pan heat 2tbsp extra virgin olive oil and saute 3 cloves of garlic until golden brown. Add the asparagus and orzo. Cook over low heat and add 1/2 cup of soy milk and the "truffle butter", stirring constantly. Add some celtic sea salt and lots of fresh ground pepper (go for lots of pepper!) and voila!
I served it with a spinach salad with grape tomatoes, baby cukes, and organic salad sprouts, topped with a balsamic and olive oil dressing.