whole wheat penne pasta [enough for 2 people]
half a pound of asparagus
1 clove of garlic, minced
1 tablespoon of lemon pepper seasoning
olive oil
while pasta is cooking, steam asparagus until almost done. Immerse asparagus into ice cold water to stop cooking, and retain beautiful color. Drain, and chop asparagus into thirds.
Saute garlic and asparagus in olive oil, adding lemon pepper while cooking [would probably also be good with a splash of fresh lemon juice].
Toss with hot pasta. Enjoy!