Asparagus and Spring Onions

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.