Experimental Kitchen - what to do with the last of the Asparagus

 Totaling winging it here so there is no set
 ingredients. The basis for this task is to use
 up the remaining fresh Asparagus. I cut the
 Asparagus in one inch segments and covered
 and cooked to tender. Throw in a chopped
 stalk of wilted celery and sliced up a Shallot.

 A half pound of grass fed beef who's origins
 profess to be from Venezuela purchased from
 Aldi's grocery store.

 Toss in what remains of an opened jar of marinara sauce and brown meat mixture.

Added a garlic powder and dried parsley mix  (not shown).

 No better pasta substitute than some drained marinated artichoke hearts. Dressed with some
un-filtered virgin olive oil.

Top artichokes with meat mixture  and  some more olive oil.

I can't help but feel compelled by the the origins of all this food and from parts of the world I will never set foot in is inspiring in its self.

Saved remaining meat mixture for another meal.

This one is  a  keeper. Yum.

I just now walked into the kitchen and the smell is wow!  Although a memory, the aroma of delicious meal that had once never exited but will be worth recreating. Knowing that this moment in time may not exist again or may be repeated. This whole process of creating will always be available.