3/4 cup uncooked orzo pasta
2 tbsp. butter
1 onion, chopped
3/4 tsp. dried oregano
1/4 tsp. each salt and pepper
8 oz asparagus, trimmed, cut into 1-1/2 inch pieces
1-1/2 cups cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved

Cook orzo as directed on package, drain. Spray a large skillet with cooking spray. In skillet over medium heat, melt butter. Add onion, oregano, salt and pepper. Cook, stirring until onion is tender. Add asparagus pieces, cook until just tender. Stir in orzo. Add tomatoes and olives.

Cook, stirring until just heated through.

Submitted by: Sherry Monfils