Ingredients:
1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1⁄2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup chicken broth
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)

Method:
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.

2 Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium; cover and return to boiling. Cook 8 to 10 minutes or until pasta is tender.

easy variation:
Frozen asparagus is a great substitute for the fresh. One 9- or 10-ounce box (about 1 1⁄2 cups) is the right amount.

Asparagus and turkey sausage skillet recipe