I love asparagus season. It is one of my favorite vegetables, but it’s only in season a few months out of the year. Last year the season flew by me and I barely ate any local asparagus. This year I vow to eat as much as I can.
- red onion
- sundried tomatoes
- lemon juice
- lemon zest
Start with sauteing red onion and garlic, then add sundried tomatoes, then add the rest (except for asparagus and cashews) and cook for 15 minutes.
Lay the asparagus on top, cover again, and cook for 5 more minutes or so. You are supposed to cut up the asparagus into 1 inch pieces, however I overlooked that step and had already washed my knife and cutting board, so I didn’t do it. It would’ve tasted better that way, but oh well, I was tired. (I suggest you follow the recipe directly in the link above.)
After 5 minutes, add salt, mix, top with cashews and enjoy.