This is my go to side dish lately. It is super easy to make, has just a couple of ingredients but looks quite impressive. I served it with barbequed pork and mashed potatoes for dinner last night.
2 cups fresh asparagus, ends trimmed and cut into 1 inch pieces
1/2 small yellow onion or 1 medium shallot, sliced thin
1 tbs extra virgin olive oil
Salt and pepper to taste
Rinse asparagus and break off the woody bottom ends. Take each spear of the asparagus and bend it towards the bottom of the spear. The hard, woody end will break off.
Makes 2 servings.