8 oz. angel hair pasta
1/2 lb. fresh asparagus
3 tbsp. olive oil
1 tomato, diced
4 oz. feta cheese
1/4 c. sliced green olives
1 tsp. chopped fresh marjoram

Cook pasta according to package directions. Steam asparagus until fork-tender; cut into 1 1/2 inch pieces. Drain pasta and return to pot. Add oil and tomato and heat gently until hot. Add cheese, olives and marjoram and heat through, gently tossing with two forks. Makes four servings.