Wednesday, June 17, 2009

Asparagus with Rice

I was embarrassed to post this recipe because there's so little too it. But what's wrong with that if it tastes good? I used lime juice when you'd expect lemon because I had a large bag of limes in the fridge, and I thought it worked well.

  • 1 pound of asparagus, trimmed of woody stalks and cut into one inch pieces
  • 2 large onions, chopped roughly
  • 1/2 of a lime
  • 1 tbs. olive oil
  • salt, pepper

Cook the onions in a large skillet with the oil over medium heat, stirring often. Add salt. Cook for about twenty minutes, until the onions are nicely browned (but feel free to cut this short if you're in a hurry). Add about 2 tablespoons of water to the pan. Stir this around quickly, scraping the pan to free any nice, brown oniony bits. Shake a bit of salt in, add the asparagus, cover, and turn the heat to medium-low. Cook for a few minutes, until the asparagus is nearly cooked to the point you like. Uncover, turn the heat up a bit, and try to get some brown on the asparagus. Add lots of pepper, salt if necessary. Squeeze the lime over this, mix, and remove from the heat. Serve with rice; about 1/2 cup dry rice makes a good amount to go with this. Serves 2-4, depending on what else you're eating.

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