Step 1

Cook orzo pasta in water according to package instructions.  Drain, rinse and set aside.

Step 2

While the orzo cooks, add onion, oil, salt and pepper to a 12-inch cast iron skillet.  Saute over medium heat for 5 minutes then turn the burner to low and saute another 10-15 minutes.

Step 3

To the skillet add diced bell pepper, carrots, and asparagus until fork tender.

Step 4

Add the cooked orzo pasta to the skillet, stir well.

Step 5

Add pine nuts and parsley if using.  Stir well.  Taste and adjust seasonings to your liking.

Step 6

Serve hot.  Store leftovers in an airtight container in the refrigerator for up to 5 days.