Asparagus, chorizo and bean salad

I am settling into my summer routine, balancing work, 2 courses and some light yachting (go ahead, be jealous). I am still cooking, but the majority of the time I am looking for recipes that are quick, inexpensive, yield lots of leftovers to be packed up for lunch (and dinner on my long days) and use a minimum of dishes. This gem from the smitten kitchen archive meets all the criteria and looks and tastes like spring, a great way to use up in-season asparagus.

Asparagus, chorizo and bean salad

• 1 bunch asparagus, tough ends trimmed and chopped into ~2 inch pieces
• 2 chorizo sausages, sliced into 3/4 inch pieces (or other spicy sausage)
• 1/4 cup almonds
• 1 1/2 cups bread cubes
• 1 cup beans (canned is great, I used great northern beans but she uses cranberry beans in the original-whatever you have on hand)
• Olive oil
• Salt & pepper

Heat the oil in a large skillet until very hot, and add all ingredients except beans and salt and pepper. Stir to coat well with oil, and cover and sauté for about 5 minutes, stirring a few times more. Remove from heat, add beans and seasoning and serve.