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Published on Tammy's Recipes (http://tammysrecipes.com)

Asparagus and Onions

Asparagus and Onions
Asparagus and Onions
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Asparagus spears, still slightly crisp, paired with onions and a hint of ginger

4 Servings

6-8 cups of fresh asparagus, washed and cut into 1"-2" pieces
2 medium onions, cut into large spears
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
salt and pepper, to taste

1. Put oil, asparagus, and onions in skillet. Fry on medium heat, stirring occasionally. After a few minutes, add seasonings and continue stirring to coat.

2. When asparagus is to desired tenderness (usually about 15 minutes), remove from heat and serve.

Raw asparagus and onions with seasonings on top (not mixed yet) Asparagus and onions, cooked to perfection

Asparagus and Onions

Asparagus and Onions

 
 
 
Asparagus and Onions 

We like our asparagus crisp-tender rather than mushy. Be sure to taste a piece to avoid over-cooking! Use freshly grated ginger if you prefer that flavor.

10 minutes
15 minutes

When asparagus is in season, this is one of our staple recipes for preparing it. Besides being so tasty, it looks beautiful next to the rest of the meal! Rated: 10/10


Average vote based on 5 reviews.
9
out of 10
User Reviews
9
out of 10
Tasty!
The perfect texture and flavor! The ginger adds nicely to it. :) A wonderful side dish to any meal.

by AnOld-FashionedBookworm [1] on Fri, 2008-06-06 22:37
6
out of 10
Lacking.
This turned out rather bland. I was skeptical since I'd only ever eaten asparagus seasoned with garlic, which I've always loved. And as I thought, without the garlic it was just so-so.

by Une Fille dEve [1] on Sat, 2008-05-31 12:43
10
out of 10
The Best!
This is the best and only way to eat aspargus, in my opinion! It's perfect.

by Bonnie [1] on Thu, 2008-05-01 13:08
10
out of 10
10/10
Please see my review at the end of the recipe. Thanks! ~ Tammy

by Tammy [1] on Sat, 2006-07-01 11:44
10
out of 10
Absolutely Delicious! MUST TRY! (10/10)

If you are like me, the mere mention of the word, "Asparagus" is enough to solicit childhood nightmares. This tempermental vegetable can taste bluntly green when raw or undercooked or be a mushy mess when overcooked. Lets just say I was none too excited when Tammy mentioned we were having asparagus the first time she tried this recipe.

Amazingly, this recipe is fantastic. When cooked to a "crisp-tender" the asparagus is slightly firm, but gushing with moisture. It reminds me of eating a tender steak done just right--it is that good. The seasonings in this recipe are spot on. The ginger and salt add a complimentary flavor to the asparagus and the onions balance out the dish well. This dish is surprisingly juicy considering the modest amount of oil used.

Asparagus, when prepared using the above recipe, is one of my favorite recipes and I always make sure to heap my plate full when we have it. And when in season I have no complaint having asparagus for multiple days in a row--it is that good.

This recipe is simple but the results are phenomenal. I would give it an 11 out of 10 if I could. I rate this recipe as a must try.


by Joshua [1] on Sat, 2006-07-01 11:44
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