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READY IN 20 mins

Asparagus with Garlic and Onions

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"Asparagus and onions are steamed until tender, then quickly browned in butter with garlic." — ChocolatePrawns.com

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Original recipe makes 2 servings Change Servings

1/4 cup water
1/2 pound fresh asparagus, trimmed
1/2 cup diced white onion

3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced

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Directions

Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

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I was careful to watch this very attentively, and because I did I was rewarded with beautiful crisp/tender, steamed/browned asparagus - and I didn't bother to cover it at all. Delightful, attractive, and a pleasure to eat asparagus that was neither too crunchy nor cooked to mush. The onions and garlic were great flavor enhancers, but to kick it up a notch I sautéed some chopped yellow and red bell peppers along with the garlic and onions for additional flavor and garnish. Some halved cherry tomatoes would be nice too! Served this with “Pork Tenderloin Diane,” and “Lemon Pepper Pasta,” recipes also from this site. Hubs declared it a home run dinner, perfect to usher in spring.

—naples34102

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Most Helpful Critical Review

Apr 15, 2009

It was ok but would be better with an extra clove of garlic and a LOT less butter.

—Sarah Smith

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55 Ratings

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Jan 26, 2009

This is a favorite in my house. I have made it plenty of times but without the onions. We love onions! I am definitely going to add them next time. I'm sure the extra ingredient will be a pleasant surprise.

—spoonlckr

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Mar 16, 2009

I didn't think this one would turn out well. I suspected that the onion would overpower the flavor of the asparagus. But it turned out amazing! The white onion paired so well with the asparagus. I didn't get to brown it as dinner was running late, so I tossed the stalks in the garlic butter. I will be making this again soon!

—Mizu

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Feb 12, 2009

Yum This was really good. I kinda doubled it but didn't add extra butter. Easy & very tasty!

—JANER60

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Mar 15, 2010

It used a lot of butter for the amount of asparagus, but was very delicious and we would recommend it. You may be able to use olive oil in place of the butter for a healthier side.

—The Shaws

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Jul 10, 2009

Absolutely fabulous! My husband, who doesn't even like aspargus, loved it. So did my 5 year old. Will definitely be making again and again!

—Wendy's kitchen

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Mar 30, 2009

I didn't change a thing, except used chopped garlic instead of sliced, but I thought this recipe was a little bland. Seems like it needs something more. I'll try adding some lemon pepper next time.

—Kim

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Nutrition

Calories
196 kcal
10%

Carbohydrates
9.1 g
3%

Cholesterol
46 mg
15%

Fat
17.5 g
27%

Fiber
3.1 g
12%

Protein
3.3 g
7%

Sodium
322 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asparagus with Garlic and Onions

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 196
Calories from Fat: 157

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 11g 55 %
Cholesterol 46mg 15 %
Sodium 322mg 13 %
Potassium 305mg 9 %
Total Carbohydrates 9.1g 3 %
Dietary Fiber 3.1g 12 %
Protein 3.3g 7 %
Sugars 3.8g
Vitamin A 28 %
Vitamin C 17 %
Calcium 6 %
Iron 26 %
** Thiamin 17 %
Niacin 14 %
Vitamin B6 12 %
Magnesium 8 %
Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.