A flowering spring perennial, asparagus was reportedly eaten in Egypt 20,000 years ago. It has been used for food and medicinal purposes since then. It has diuretic properties and will cleanse the system.
They are available all year to us now, but still best and cheapest in the spring. This dish is a variation of a summer grill favorite.
It takes about 10 minutes to prepare then it simmers while you make the rest of the dinner.
Ingredients
- One bunch of asparagus, or about 25 shoots. As the season progress the shoots will be thicker so use less.
- 2 or 3 thick slices of sweet red onion.
- 1 TBSP EVO (Extra Virgin Olive Oil).
- Salt, pepper, garlic powder, oregano to taste.
Directions
- Clean asparagus and trim off ends.
- Heat EVO in frying pan with cover.
- Add shoots to pan and place onion slices on top.
- Season and heat hot just until oil starts to sizzle.
- Turn heat to low and simmer 20 minutes while you prepare the rest of the meal. The onions will turn purple when it is done.
- Serve with baked potato and grilled hamburgers topped with sliced onion for this What is, How to Cook It.