8 ounces uncooked farfalle (bow tie) pasta
2 cups cut-up fresh or frozen Michigan asparagus
3 cups (12 ounces) cubed, cooked chicken
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 Tablespoons freshly grated Romano cheese

Cook pasta according to package directions; rinse and drain. Steam or microwave asparagus until tender crisp. Drain. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese. Refrigerate leftovers; they make a great lunch.

Makes 6 servings.

Note: 1 (14.5-ounce) can Michigan asparagus cuts and tips, well drained, can be substituted for fresh or frozen asparagus. Heat asparagus for 1 to 2 minutes in microwave before combining with cooked pasta.