Asparagus

You put in the skillet in order:
(Iron skillet on medium heat recommended.)

• organic virgin coconut oil,
• 3 big carrots (or 45 baby carrots) (chopped),
• pure organic maple syrup (or raw local honey),
• 1 onion (Chopped-preferably white),
• diced garlic,
• 1 bunch asparagus (rip off the tails, which are kinda woody),
• fresh ground salt crystals (rock, mineral or sea) and black peppercorns,
• coconut aminos (similar to soy sauce) (drizzle only)

Chop the carrots, then put some oil in the skillet, and cook everything on medium or medium-high heat. 
If you have any oil&broth mix left in the bottom of baking pans from when you cook chicken or fish, you can also use that in order to avoid wasting this nutritious mix. 
Drizzle small amount of maple syrup to the carrots before cooking them.
The asparagus shouldn't cook for too long..it should still be somewhat crispy.
As the asparagus is cooking, add salt n pepper, and then some coconut aminos to taste, use a decent amount, since it's a lot of asparagus

Serving Suggestion: Serve with chicken&sweet mini peppers grilled, baked (450F=230C for 30 minutes, oven or toaster oven) or steamed as described in the first paragraph of this recipe: http://pan-cck.blogspot.com/2011/01/chicken-salad-recipe.html and optionally with quinoa or sweet potatoes or yams.
For grilling ideas see pictures 

Tip: if it's too sweet you've put too much maple syrup for your taste, if it's too salty you've put too much soy sauce/coconut aminos for your taste.

Bon appetit! Afiyet olsun! Bil-'afiyah! May we thank the Creator of our food and to the Creator who gives us life and nutrition from dead animals and plants and the Creator who makes other beings beneficial and tasty for us. Alhamdulillah (all praises belong to the One God)