Info
- Course: Antipasto/Mezze, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
Can be made ahead of time.
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Sautéed Asparagus with Onion and Mint
Cookbook
Asparagus and onions can act as lovely foils for one another, particularly when they’re cooked together with olive oil until tender and browned. Then a finishing sprinkle of mint lifts their delicately earthy quality with its bright note. Serve the asparagus hot or warm as a side dish. Or, let it come to room temperature and present it as part of an antipasto. For me, I like the dish best after it has sat for an hour or more when the flavors have really come together.
Yield : 4 servings
Ingredients
- 1¼ pounds medium asparagus
- 1 small onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried mint
Directions
1. Snap off the woody ends of the asparagus. Cut any very large spears lengthwise first, if necessary. Cut spears into 1-inch-long diagonal pieces. Very thinly slice onion.
2. Heat olive oil in a medium skillet over medium-low heat. Add asparagus and onion. Cook until vegetables are browned and tender but asparagus still firm, about 10 minutes, stirring occasionally. Reduce heat if vegetables begin to brown too much.
3. Stir in mint. Add 1 tablespoon water to release brown residue on bottom of pan to add its flavor. Let evaporate. Season vegetables with salt and pepper to taste.
Dress it up:
Scatter cooked little pieces of pancetta over the asparagus when serving.
Or chop white button mushrooms or creminis and sauté them separately. Then combine them with the asparagus before serving, or scatter them over the top.
© 2005 Leslie Revsin
Note from Cookstr's Editors
Nutritional information does not include salt and pepper to taste.
Nutritional Information
Nutrients per serving
95 kcal
4 % daily value
16 % daily value
2 % daily value
315 mg
22 mg
3 g
3 g
3 g
7 g
0 mg
4 mg
1 g
7 g
18 % daily value
