Since I didn’t measure anything, this is more of a guide than a recipe, but here it is!
In a medium pot, saute one pound of asparagus bits in a tablespoon or so of butter. Season with salt, pepper, and a bit of ginger — I used ground this time, but you could saute a chunk of raw ginger in the butter and remove it before adding the asparagus. Remove the asparagus to a lidded bowl to keep relatively warm.
Meanwhile, bring two cups of chicken stock to a boil and add about half a cup or three quarters of a cup of quinoa. Season this with a bit of salt, pepper, and ginger as well.
When the quinoa’s tender, toss the asparagus back in, and some shredded or diced leftover ham. Or, leave the ham out — we had it without for dinner last night and it was good, but added ham for lunch today was even better.
A bit of shredded Parmesan on top is nice as well.