1 pound of fresh asparagus
1 cup of pecans, chopped medium fine
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
salt & pepper to taste
1. In a pot large enough for the asparagus to lay flat, (or in the asparagus cooker which cooks from the bottom up, the best way to cook them properly) bring 1 1/2 quarts of water to a boil.
2. Add juice of lemon and the asparagus and cook for 3 to 5 minutes only. Remove asparagus from heat and immediately plunge into cold water to stop the cooking process. Set aside.
3. In a skillet over high heat toast pecan pieces, shaking the pan and stirring with a wooden spoon for several minutes, do not burn. Remove to a plate and set aside.
4. Add the olive oil or butter & nutmeg to a hot skillet and saute asparagus for 3 minutes to heat through. Then roll in chopped pecans and serve next to lamb chops.