My aunt gave me the recipe for this dish. The rolls are delicious!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 1 pound of asparagus |
Ingredients
- 3 tablespoons ghee (clarified butter), divided
- ½ cup thinly sliced sweet onion
- 1 clove garlic, minced
- 2 teaspoons balsamic vinegar
- salt and ground black pepper to taste
- 2 tablespoons chopped English walnuts
- 1 pound asparagus spears, woody bases removed
Instructions
- Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it’s browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
- Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
- Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
- Substitute unsalted butter for the ghee if desired.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 43 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |