Asparagus is low in calories and packed with vitamins, potassium and nutrients. In this dish, I love the contrast of the sweetness of the asparagus and shrimp with the saltiness of the sauce and feta.

Ingredients
2 cloves garlic
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Large handful of flat-leaf parsley
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1 lb. uncooked shrimp, peeled and de-veined
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8 oz. orzo
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Preparation

  • With food processor running, drop garlic through feed tube and process until finely chopped. Add remaining sauce ingredients and process until smooth. Salt to taste.
  • Mix 2 tbls. herb sauce with 2 tbls. olive oil. Toss shrimp in mixture. Cook shrimp in medium skillet over medium-high heat until done, about three minutes per side.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water, eight minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about two minutes. Drain and add to sauce in bowl. Toss until coated. Mound each serving of pasta in center of plate, surround with shrimp. Sprinkle feta cheese and olives on top. Serve warm.
  • Serves 4.