Cook the asparagus 4 min. with boiling salt water. Immerse them in cold water to stop their cooking, cut them into 4 and set aside.
Brown the grenadines in margarine, 3 to 4 min. on each side, over moderate heat.
Salt, pepper and set aside under a sheet of aluminum foil.
In the cooking juices of the meat, brown 2 min. garlic and shallots then add the asparagus and the cream and reduce for 2 min. over high heat.
Serve the grenadins with the asparagus sauce and Quinoa or bulgur seeds.
You can also use quasi, walnut or under walnut.