1/4 cup basil
Italian dressing (I just use olive oil, wine vinegar, salt & pepper)
Blanch the asparagus (see below.) Toss with the onions and dressing, then place on plates. Sprinkle basil, pine nuts and cheese over the top. For variety, add a few slices of sweet citrus, such as mandarins or blood oranges.
(To blanch the asparagus, add the spears to a large pot of boiling water. Cook about 3 minutes; just until asparagus is crisp-tender and bright green in color. Drain, then immediately add asparagus to bowl of ice water to cool and stop the cooking. When completely cooled, drain the asparagus and pat dry.)
Hope you get to enjoy a trip to a local farm soon!