1 bunch asparagus, rinsed and woody ends broken off 3 T EVOO 1/3 c pine nuts 1/3 c dried cranberries 1 pinch salt

Heat EVOO in skillet over med heat. Stir in the pine nuts, cranberries and salt. Cook and stir until pine nuts are slightly browned. Add the asparagus and cook 5-8 min, adding more EVOO as needed, until stalks are bright green and tender. Serve immediately on a platter annd sprinkle with feta cheese.