Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, egg, Boursin cheese, lemon zest, chopped basil, Italian breadcrumbs, kosher salt, Italian seasoning, and olive oil. Use your hands to mix until well blended, rolling the mixture into 1.5-inch balls and setting aside on a baking sheet.

Drizzle a bit of olive oil over the meatballs and bake for 25-30 minutes, turning on the broiler for the last 3 minutes to brown them.

In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of salted butter over medium heat. Sauté chopped onion for about 5 minutes, then add minced garlic and sauté for an additional minute.

Add uncooked orzo and enough broth to cover; bring to a simmer, cover, and cook for approximately 6 minutes. Stir in chopped asparagus and milk, covering until orzo is al dente and asparagus is tender.

Remove from heat and stir in Parmesan cheese, remaining butter, and lemon juice. Adjust seasoning with salt and cracked pepper.

Serve creamy asparagus orzo topped with meatballs and enjoy!