Remove leaves from stems and slice leaves coarsely. Place sliced leaves in bowl of water to soak while preparing other ingredients. Chop red stems in approximately 1/4 inch pieces.
Chop red onion coarsely. (It will reduce when cooking.) Cut asparagus in approximately 1" pieces but retain most of the flower portion.
Heat olive oil in saute pan (medium heat). Add chopped chard stems, onions and asparagus. Saute for about 3 minutes. Add chopped garlic, pine nuts and Marsala wine. Saute for additional minute or until asparagus is tender but al dente. Season to taste with salt and pepper.
Remove leaves from bowl (do not drain). Add to saute pan and cover. Cook for 3 minutes. (do not remove cover while steaming)
Uncover saute pan and stir for one more minute. (Do not cook all the juice/moisture away.
Can be served as a side dish or eaten as a main meal. I served it with quinoa and leftover sauteed pork. Enjoy.