Instructions: Place the asparagus in a pot of lightly salted boiling water and cook for three to four minutes, until tender-crisp.

Drain and run under cold water to stop the cooking. Cut the spears in half and reserve the tops of the stalks for use on Day 2. Roughly chop the stalk bottoms.

In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt.

With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped.

Reserve half of this tapenade (about 1/2 cup) for use on Day 2.

In a small bowl, combine the thyme, pepper and the remaining olive oil and salt. Rub the mixture over the steak.

Grill or broil the steak four to five minutes per side for medium.

Remove the steak and let it sit, covered with foil, for five minutes.

Reserve 1/3 (1 pound) for use on Day 3.
Divide the remaining steak into four portions and serve topped with dollops of asparagus tapenade.

Suggested side dishes ...

New potatoes: Place 1 pound of scrubbed baby new potatoes in a large pot and cover with cold water. Bring to a boil. Reduce to a simmer and cook, covered, for 10 to 15 minutes or until the potatoes are fork-tender.

Drain and serve warm, sprinkled with kosher salt.

Mixed green salad: Wash and dry the salad greens and dress them lightly with olive oil and freshly squeezed lemon juice.

Sprinkle with kosher salt and freshly ground pepper.

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