In a skillet, sauté 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.