Asparagus and Vidalia onions. Celebrating the best spring has to offer. Asparagus is amazing right now – it seems like we’ve enjoyed it almost nightly. We eat meat-free meals several times a week and this is a favorite. It’s quick and easy and tastes like something in a five star restaurant. No kidding!
A quick chop up of a few veggies, cook some pasta and dinner is ready! Here is my journey of images through this recipe – quick and easy!
When I get home from the store, I slice off the bottom 1/4″ of asparagus to give them a fresh cut, then I put them in a jar of cold water, cover with a bag and store in the fridge.
When ready to cook, I wash the asparagus, dry it and set it on a towel to dry.
Next, slice your asparagus and onion.
Start a pot of water boiling for your pasta and give the asparagus about 10-12 minutes to cook nicely (or more if you have yours sliced larger). If the pan gets dry you can add more olive oil or a splash of pasta water – I prefer olive oil or nothing (turn heat down low if almost done)
Here is my sticky note version:
📒Asparagus and Vidalia Onion Pasta with Parmesan
- Fresh asparagus (I like the thinner ones), washed, dried and sliced on a diagonal in about 1/2-1″ pieces (the smaller the quicker they cook)
- Vidalia onion, sliced thin (as much as you like)
- Olive oil
- Fresh Parmesan cheese
- Pasta (I use spaghetti)
When pasta has about 10 minutes before it’s done, heat a large skillet – once warm, add olive oil (1-2T). When you see it start to shimmer, drop in the asparagus and onions, cook on medium heat stirring occasionally while the pasta cooks. (Optional: when pasta is almost done, using a large serving spoon, scoop out a spoonful or two of pasta water into skillet and give it a stir).
Drain the pasta, add to plate – top with asparagus/onion and sprinkle with parmesan cheese.
Salt and pepper to taste.
Great served with cucumbers in Greek yogurt or a side salad! Enjoy!
✍️ Until next time…
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