Fregula with Asparagus and Gorgonzola

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1 medium bunch asparagus, thinly sliced
• 4 cups homemade or store-bought low-sodium chicken stock
• 2 cups fregula (small, toasted semolina pasta)
• 1/2 cup dry white wine, preferably Vermentino
• 1/2 cup Gorgonzola, crumbled
• Sea salt and freshly ground black pepper

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