From: Chef/partner John Ledbetter, Lark Creek Steak, San Francisco. Yield: 2 servings.
1 bunch California Asparagus
1 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. macadamia nuts, toasted and roughly chopped
Fill a 6 to 8-quart sauce pot with lightly salted water and bring to a boil. Trim asparagus about 2-2½"