Sometimes, particularly in the winter, I get really tired of veggies. There isn’t a huge selection and I feel like I’m making the same things every week. This week I decided to try something a little different. I took a bunch of asparagus and melted 1 tbsp of butter in a saute pan on high. I dropped in about 2 tbsp of chopped pecans. I added the asparagus and let it sit about 3 minutes until it got a not-too-black sear, then turned the pieces and continued doing this until it was al dente and seared on most sides. Then I added 1 tbsp lemon juice to the pan and shaved some Parmesan on top. The result was a crisp, richly flavored veggie that did not taste like the boring and soggy asparagus I sometimes get used to.