Here’s the thing about asparagus: it’s not in season for very long. So when spring arrives, and the stalks finally appear at market, I feel like I should be eating them all the time. After about the fifth night of steaming it (in the span of two weeks), I decided a change was in order. Wine, butter and onions certainly couldn’t hurt, could they? Of course not.
- 1 pound asparagus
- 2 tablespoons butter
- 5-6 spring onions, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup white wine
- salt and pepper
- Parmesan cheese, grated (optional)
Rinse the asparagus and trim the base off of each stalk. Chop into small pieces, then place in a bowl and set aside. Melt the butter in a frying pan and add the onions and garlic. Sauté for a few minutes over medium heat. Add the wine, and allow it to cook down for a few minutes. Then add one cup of water and the asparagus. Simmer for about 6-7 minutes, until the asparagus is cooked. Drain some of the excess liquid, and top with salt, pepper and the cheese.