Asparagus Picnic Salad

1/2 C. olive oil
2 lb. fresh asparagus, cut into 1/2 to 1 inch pieces
2 Tbs. garlic powder
2 Tbs. onion powder
1 lb. penne pasta, cooked and drained
2 Tbs. dried rosemary
1 tsp. seasoned salt
1 C. mayonnaise

Directions:

In a skillet, saute asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve.