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Asparagus with Garlic and Onions

Asparagus with Garlic and Onions

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
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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.


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.


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!