Asparagus is in season here! My mom and grandma both have asparagus patches and we are the blessed recipients of lots of fresh asparagus every spring!

We look forward to it, and the aroma of the first fried asparagus of the season always brings back good memories. :) Of course, after 2 months of having asparagus 4+ times each week, we are usually a little relieved when it's finally done...

Asparagus and onions is my simple method of preparation and has been our primary recipe for cooked asparagus in recent years. Watch for it to show up on our plates in future food photos. ;)

This recipe was one of the very first ones we put on this website! Joshua took the time to write a glowing review:

Absolutely Delicious! MUST TRY!

If you are like me, the mere mention of the word, "Asparagus" is enough to solicit childhood nightmares. This temperamental vegetable can taste bluntly green when raw or undercooked or be a mushy mess when overcooked. Let's just say I was none too excited when Tammy mentioned we were having asparagus the first time she tried this recipe.

Amazingly, this recipe is fantastic. When cooked to a "crisp-tender" the asparagus is slightly firm, but gushing with moisture. It reminds me of eating a tender steak done just right--it is that good. The seasonings in this recipe are spot on. The ginger and salt add a complimentary flavor to the asparagus and the onions balance out the dish well. This dish is surprisingly juicy considering the modest amount of oil used.

Asparagus, when prepared using the above recipe, is one of my favorite sides and I always make sure to heap my plate full when we have it. And when in season I have no complaint having asparagus for multiple days in a row--it is that good.

Numerous people have told us that Joshua has missed his calling -- to be a food critic. :) Yes, he really can spend 5 minutes (or longer!) describing the meals he eats!