Asparagus is in season. It’s seems like it is a short season but it is always welcome. It is a good sign spring is here to stay and summer is on the way. We eat it up when we get it. Personally, it is one of my favorite raw vegetables. Say what?!? You’ve never tried it raw? It is a must! Definitely good just to grab and eat, no prep needed.
But probably for the majority of you, you’ve had it steamed, roasted or grilled. All great ways to cook asparagus, especially grilled. But I must tell you they all lack the flavor of this amazing asparagus recipe. The sweetness of the onions and a slight bit salty, this is sure to be a new vegetable favorite. You could cook it up for Easter or at your next BBQ. Easy to prep, easy to cook and even easier to eat. And a bonus, there are multiple vegetables involved, one being green!
I’ll leave you with a tip on picking the best or least stringy asparagus. The smaller the stem the better it will be. Try to steer clear of large asparagus or very big stemmed asparagus. These tend to be more ripe and thus are more stringy when cooked or even eaten raw. No one likes their asparagus to be like celery.
- 1 bunch asparagus
- 2 small spring onions (1 small sweet onion works as well)
- 3 Tbsp butter (coconut oil for a vegan option)
- ¼ cup slivered almonds
- Parmesan cheese (optional)
- Salt & Pepper, to taste
- Slice onion into very thin strips.
- Heat skillet over medium heat and add butter (or coconut oil).
- Once melted and sizzling add onions and cook until caramelized (softened). About 10 minutes.
- Meanwhile, cut ends off of asparagus and cut in half.
- Place asparagus halves in skillet with caramelized onions and place a lid on top.
- Continue cooking until asparagus are slightly tender.
- Place in serving bowl and top with slivered almonds, parmesan cheese, salt and pepper.