Orzo with Peppers and Asparagus

Yet another recipe that uses orzo--I can't help that I like it so much better than rice! Recipe courtesy of Sunset Magazine.

1 cup orzo pasta, cooked according to package directions
2 Tbs. olive oil
1 1/2 cups thinly sliced red, yellow and/or orange bell pepper
2 Tbs. minced garlic
1 lb. asparagus, trimmed and cut into thirds
2 Tbs. chopped mint
3 Tbs. chopped fresh basil
3 Tbs. chopped flat-leaf parsley
1/4 cup grated Parmesan cheese
2 Tbs. olive oil
3/4 tsp. kosher salt
1/4 tsp. pepper

1. In a large skillet over high heat, heat 2 Tbs. olive oil. Add the bell pepper, garlic, and asparagus. Cook, stirring often, until softened.
2. Take off the heat and stir in mint, basil, parsley, Parmesan, olive oil, salt and pepper. Add entire mixture to cooked orzo. Serve with additional Parmesan cheese.