There is a picture on my Instagram account. I am still waiting for me Geek Squad employee in shining armor to aid me in overcoming my technological ignorance!
12 spears Asparagus (Aldi's frozen asparagus)
1 serving Organic Brown Rice Pasta (Trader Joes $1.99)
Slice of onion chopped
Garlic clove chopped
8 black pitted kalamato olives (Costco bulk - I use these A LOT!)
red pepper flakes to taste/spiciness (organic bulk bin)
2 tblspn grape seed oil (Trader Joes $3.99)
2 tblspn dried basil (organic bulk bin)
pinch of cayenne pepper (organic bulk bin)
2 tblspn balsamic vinegar (Costco has GREAT deal)
1 tbslpn olive oil (more if you like it slightly oily to add pecorino to - like I do!)
Pecorino parmesan is optional to add after meal is complete.
Boil until desired tenderness - I like my pasta al dente.
Add onion, garlic and red pepper to grape seed oil in wok.
Once onion is clear, add frozen asparagus spears chopped - I crack them into smaller pieces. My fingers are FREEZING afterward - lol!!!!
Saute for one minute, then add balsamic vinegar.
Saute on high for thirty seconds.
Lower heat to low.
Add pasta, olives, basil, cayenne pepper and olive oil.