Asparagus Season

Here in Washington State (and countless other places of course) it is asparagus season. When I was young, my mom and I used to cook up some hard boiled eggs and sizzlean then jump into the car with Bunny the mastiff and drive down to the banks of the river. There we looked for asparagus. It was hard to find with all the other reedy plants around. We stopped to play in the water and even carved our names into a tree. Those days with my mom are still some of my fondest memories (I had a silver coat! Rad!) and I think of her every time I eat asparagus. Which is admittedly a lot.

I found some big fat asparagus at the store this week. Chef Beef and I were in the mood for a quick dinner so I found some lean top loin steak and assigned him to the grill. (That is his fire roasted garlic butter on the steaks -- its a secret process I know nothing about)

I cut the asparagus (2 bunches) on the bias and sauteed it in about 1TB of olive oil for about 4 minutes. I then added minced garlic (4 cloves) and steamed for another 2 minutes, then added pine nuts (1/4 cup) for another 2 minutes browning everything off. Here's how it all turned out. Fast and supremely good.