The nice thing about cooking for one? Leftovers! Seriously every meal lasts me days for lunches and dinners. (Not to say I won't be happy to be cooking for two again very soon.)
Back to the point: asparagus is in season and is not to be wasted. For this meal I made a light cream sauce, flavoured with asiago cheese and I mixed it up with sauteed eggplant, shallots, garlic (lots), tomatoes, asparagus, peas, and basil. Top with ground pepper, more grated asiago, basil, and chopped walnuts. 20 minutes: done.
Enjoy your week! Until soon.