I had a few spears in the fridge, and a Roma tomato that needed to be eaten soon, so I combined them for lunch. I broke the asparagus into pieces and sauteed it in a tablespoon or two of olive oil just until it began to get tender. I tossed in some diced tomato and a generous sprinkling of Cavender's Greek Seasoning (you could use seasoned salt) and some additional black pepper.
I had some leftover mashed potatoes in the fridge, also, so I warmed those in the microwave, then spooned the asparagus and tomato mixture over them. I topped it all with a generous amount of shredded cheddar cheese for both flavor and a calcium boost.
Although I don't usually think of mashed potatoes as a base for anything but gravy, this lunch turned out to be very flavorful and satisfying.
I think I will make the asparagus and tomatoes again, either serving them alone or as a light sauce for pasta.