Flemish Asparagus

The way Flemish people really like their asparagus is similar. Except the sauces they dress up their asparagus with, usually contain quite a bit of butter, which, as you can imagine, my version does not.
There are tons of ways to upgrade simple asparagus into a main course. Let me give you a few ideas...

For those of you whom sometimes ask me 'where do you get your nutrients if you do not eat grains?' and look puzzled at me when I say ' from fish, meat but mainly from vegetables', I have linked 'asparagus' to a nutrient chart. You will be blown away when you see what just 130 g of asparagus will do to your body while adding just 28 Kcal to the daily intake! Check it out.

What you need
•nothing that you would not normally have in any kitchen

(per person)
•15 asparagus per person (give or take a few)
•10 g of pine nuts, toasted
•1 hard boiled egg
•1/2 sprig of chives
•6 olives
•half a small tomato, diced
•1 slice of ham or smoked salmon, in rings
•1/2 grilled pepper
•3 tbs of extra virgin olive oil
•1 tbs balsamic vinegar
Himalayan salt and freshly grind pepper

What you do
•scrape and then wash the asparagus
•cut the ends (approx. 6 cm)
•put the asparagus in a pan with plenty of water and bring to a boil
•cook the asparagus for approx. 15 min. till tender
•drain and place on the plate
•cover with the pine nuts, the hard boiled egg, sliced olives, chives, grilled red pepper, ham (or smoked salmon)
•sprinkle with olive oil, balsamic vinegar, salt and pepper to taste