Decadent Asparagus Saute

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I never used to like asparagus. The lovely thing spears cost a fortune in Los Angeles and by the time the price came down, the stalks were thick and woody and just not that tasty. But here in the Pacific Northwest, those thin stalks are available virtually year round and the vegetable finds it ways to my plate a couple of times a week.

You may be saying to yourself, ugh, asparagus, but trust me. If you make it this way, it's so yummy you'll find yourself looking at the produce section a different way. And it's super easy.

Slice one yellow onion thinly and place in a large skillet along with two tablespoons of olive oil.
Saute the onions until they're golden and translucent (about ten minues.)
Slice the woody parts off the asparagus and cut them into pieces. When the onions are soft, add the asparagus peces to the oil.
Sprinkle with salt if you use it.
Sprinkle with garlic powder or add a spoon of minced fresh garlic.
Slosh some hot sauce over it. (I used Cholula with lime.)
Saute until the aspragus starts to get soft/crispy.
Add about a half-cut of chopped walnuts and continue to saute.
Divide in half and serve over brown rice OR simply eat the whole lovely pan yourself. It's incredibly filling and very satisfying in an "I can't believe this is good for me" kind of way.