I fell in love with asparagus in Germany, where they often have a whole page of "Spargel mit" on menus. Thank heavens it's plentiful and inexpensive most of the year where I live too!
One serving’s worth of linguini noodles (for me, that’s as much as I can hold loosely in the circle formed between thumb and forefinger)
1 TBLSP olive oil
¼ onion, sliced thinly
1 clove garlic, minced
¼ pound asparagus, trimmed and chopped into 1-inch segments
1 TBLSP water
Salt and pepper to taste
½ TBLSP almonds, toasted and sliced
- Get a pot of water boiling, and then set the linguini to bubbling merrily in there.
- Meanwhile, in a small skillet, heat the olive oil, and sauté the onions until they’re beginning to soften. Then drop in the garlic. Cook, stirring often, for about a minute.
- Add in the asparagus and water and cover the pan, cooking until the asparagus is tender but still crisp, about 4 minutes.
- Season to taste with salt and pepper, and then add in the cooked linguini. Squirt some lemon juice at this baby, too.
- Plate it up and then toss the almonds at it.
- Add dry white wine instead of water when the asparagus goes in.
- Add cooked faux kielbasa or brats cut into coins to the finished dish.
- Faux parmesan on top would also be nice.