Spring time and asparagus - a perfect match. We love aspargus whether it's roasted, sauteed, steamed, in fritattas, salads, as a side, or in the case of this meal with pasta.
1 large sweet onion, sliced
10oz fresh asparagus, bottom ends trimmed then cut into 1 inch pieces
2 cloves fresh garlic, peeled and sliced thin
2 green onions (or scallions/spring onions), sliced
4oz sliced mushrooms
2 Tbsp olive oil, divided
8-10 grape tomatoes, halved
1 Tbsp butter
1 tsp. dried thyme
Start with the sweet onion. Slice it and heat a skillet over medium heat with 1 Tbsp. of olive oil. (salt & pepper to taste). Once the skillet is hot add the onions and reduce the heat to simmer. Stir occassionally and cook for about 30 minutes on simmer. This will give you time to prep the other parts of the meal. Cooking the onions slow will make them soft and sweet!
|Slow cooking these will add to the flavor.|
|Prep these while the onions cook|
|Angel Hair Pasta is great for this delicate dish.|
Add the pasta and onions back to the skillet, tossing to blend. Reduce heat to simmer.
Add the grape tomatoes and turn off the heat. Continue to toss the dish for another minute.
Plate your dish.
Refill your glass of chardonnay and ENJOY!