Asparagus and Spring Onions | Fit Pregnancy

Asparagus and Spring Onions

Asparagus and Spring Onions
This Recipe:
2 to 4
Start to Finish
18 min
3 minutes
15 minutes

1 tablespoon unsalted butter

1 tablespoon olive oil

2 large spring onions, with greens (or one small bunch scallions), sliced

½ teaspoon salt

1 bunch asparagus, ends trimmed, heads removed, stalks sliced


1.  In a skillet over medium-high heat, melt butter in the oil. Add the spring onions and salt and sauté until lightly browned, 3 minutes.
2.  Add the asparagus stalks and heads to the skillet, reduce the heat to medium and sauté until tender, 10 to 12 minutes. Using a slotted spoon, transfer to a bowl.

Serving Suggestions:
•    Serve as a side dish or nestle fried eggs into the sauté and serve with toast.
•    Toss with 12 ounces cooked pasta or ravioli and a bit of cream or fresh ricotta cheese. Add blanched green peas if desired.
•    Fold into an omelet with grated cheese such as parmesan or fontina.
•    Reserving the asparagus heads for garnish, add a splash of chicken stock or cream to the sautéing stalks and cook until completely tender, then puree until smooth; serve as a sauce for simply-cooked fish or chicken, garnished with the sautéed asparagus heads.

Find out more about this recipe on Mom Appetit's blog.

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