I've become absolutely OBSESSED with asparagus lately, and I've been eating it more than once a week. It's incredibly good and makes my pee smell weird! So there are many benefits, it turns out!
Again, my photography skills seem to have diminished over time, but I've also heard that there is an art to food photography. Perhaps I have not yet discovered said art. Also, I bought a cheap point-and-shoot camera at Target, and I remain convinced that the camera on my phone is actually better. So, do with that what you will.
Anyway, the recipe!
~pasta, cooked to your desired consistency
~asparagus, ends trimmed and cut into thirds
~small onion, diced
~1 or 2 cloves garlic, minced
~pine nuts, toasted
This recipe can easily be made for one for more - all you must do is adjust the amounts. You can do that!
Add olive oil to a cool pan and turn on the heat to medium. When oil is hot, add the onions. Tend to them, but don't smother them with too much attention. They don't like that. If they get a little brown here and there, they'll only taste better. And that doesn't happen when you're constantly stirring. Once they've cooked for a few minutes, add the minced garlic and turn the heat to low. If the garlic burns, you're screwed. It will make everything taste acrid.
Incorporate the garlic and let the mixture simmer, stirring occasionally.
In a small pan on medium heat, toast the pine nuts. Now pine nuts? They LOVE to be coddled. They are extremely high maintenance and need your constant attention. If you leave them alone, they will burn. ON YOUR WATCH. So stir them and flip them, and once they get a little toasted, take them off the heat and out of the pan to cool.
There are two ways that you can cook the asparagus, and both have delicious results. You can either add them to the onions as is, and saute them until they are tender, or you can throw them into boiling water for a few minutes before adding them to the onions to cook for a few more minutes. Up to you!
Once the asparagus is tender, spoon over the pasta and sprinkle with pine nuts. Voila!