2 links sausage, casing removed and cut up
1/4 pound fresh asparagus (6 or 7 medium spears)
1/2 tablespoon olive oil
1/4 cup chopped green onion
1 cup reduced-sodium chicken broth
2 ounces orzo (1/3 cup)
Remove sausage casing and crumble sausage. Trim asparagus and cut into 1-inch pieces. Heat oil in a skillet over medium-high. Add sausage and green onion; saute 2 minutes. Add chicken broth and bring to boil. Add orzo. Cook for 6 minutes, stirring often. Add asparagus and cook until orzo is al dente and asparagus is tender, another 2 to 3 minutes.
* – I used zucchini and eggplant in place of the asparagus and spinach & feta chicken sausages. Recipe from azcentral.com