I am not a huge asparagus lover--to me it tastes bitter and usually the stalks are so thick and chewy. But, when I find ultra thin, young asparagus, I'm swayed. Mt favorite way to serve such gorgeous asparagus is to steam it just until it's tender, and to dress it with hazelnut oil, lemon juice and sea salt. Here I served it with quinoa and white beans--super fast and easy.
Quinoa is a tiny little grain, and when cooked reminds me of rice more than anything else. It's very nutritious--here's the Wikipedia blurb.
In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.