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…