The addition of bright, tangy lemon in this dish adds to the sunshine of spring when enjoying this seasonal vegetable.
Makes 4 to 6 servings.
2 tablespoons olive oil
1/4 red onion, sliced
1 lb fresh asparagus, tough parts of stems removed
2 tablespoons fresh-squeezed lemon juice
1/2 teaspoon fresh tarragon
Salt and pepper to taste
1. In a skillet over medium-high heat, cook the onion in the oil until translucent, about 3 minutes.
2. Put the asparagus spears in the slow cooker. Cover with the onion mix. Add the lemon juice, and sprinkle with the fresh tarragon.
3. Cover and cook on Low for 2 to 3 hours until the spears are tender. Season with salt and pepper.