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Crunchy Asparagus With Vidalia Onions

Yield 4 to 6 servings


  • 1 pound fresh asparagus spears
  • 1/4 cup vegetable oil
  • 2 medium-size Vidalia onions, peeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/8 teaspoon dried whole oregano

How to Make It

  1. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler. Cut asparagus diagonally into 1 1/2-inch pieces; set aside.

  2. Heat 1/4 cup oil in a wok or heavy skillet. Add asparagus pieces, onion slices, salt, pepper, and orégano; stir well. Cover and cook 8 minutes or until vegetables are crisp-tender. Drain before serving.

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