As I rose out of my flu-induced apathy, I started craving vegetables. I wandered around Fyshwick Markets with a friend, trying to buy veggies while I had no idea what I was going to cook. The red capsicum looked good, so I grabbed some. I felt like soup, so I grabbed a some stock-making veggies (making a mental promise to Ryan not to feed him parsnip). There was no healthy looking green beans, and the broccoli was expensive. Even the spinach looked old and unhappy. Then I found some asparagus that looked green and crunchy and good. And I had some inspiration from cookiecrumb about exactly what to do with it.
Buttered Asparagus with ham
Brown a small amount of butter in a non-stick pan. Turn the heat down to medium, then roll the asparagus around in the butter, until it's nearly cooked. Then throw in a handful of shaved ham. Keep stirring it gently until the asparagus is developing black blisters, and the ham is getting a little crispy. Pile on to a plate, add some cracked black pepper, and enjoy.
This might be even better with a soft poached egg, but I'm not that patient.