Best 13 Skillet Asparagus With Caramelized Onions And Walnuts Recipes

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Looking for a quick, easy, and flavorful side dish? Look no further than skillet asparagus with caramelized onions and walnuts! This delightful dish is packed with crunch and flavor. Tender-crisp asparagus is tossed with sweet and caramelized onions, nutty walnuts, tangy balsamic vinegar, and a hint of garlic. It's a simple dish to make, but it's sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH WALNUTS



Asparagus with Walnuts image

"I never get enough of asparagus in the spring and walnuts have a way of adding the richness this vegetable lacks without getting in the way of the wonderful springtime flavors. Frying the walnuts in the oil with paprika and cayenne for a minute really wakes up their flavor and enhances the whole dish. I have used this as both an appetizer and a side dish. Your call." - Alex Guarnaschelli

Provided by Food Network

Categories     side-dish

Yield 6 Servings

Number Of Ingredients 7

1¼ teaspoon kosher salt, divided
1 pound fairly thin "pencil" asparagus, ends trimmed and discarded, cut into 2 inch pieces
2 tablespoons extra-virgin olive oil
1/2 cup Fisher® Walnut Halves, lightly chopped
1/2 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice

Steps:

  • 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
  • 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
  • 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
  • 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
  • 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS



Skillet Asparagus with Caramelized Onions and Walnuts image

Use one nonstick skillet to prepare this nutritious and delicious side for dinner.

Provided by Bibi

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g

ASPARAGUS-CARAMELIZED ONION SALAD



Asparagus-Caramelized Onion Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt
1 pound asparagus, trimmed and cut into bite sized pieces on an angle
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
2 to 3 tablespoons aged balsamic vinegar
Freshly ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
  • Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
  • Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

ASPARAGUS ONION CASSEROLE



Asparagus Onion Casserole image

This asparagus casserole goes great with just about any meal. I've prepared it ahead of time, then popped it in the oven so it's ready with the meal. -Judy Fleetwood, Beulah, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup 2% milk
3 ounces cream cheese, cubed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs

Steps:

  • In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish. , In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 250 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 654mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER



Asparagus With Walnuts, Parmesan and Brown Butter image

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 bunch asparagus (about 3/4 pound), ends trimmed
3 tablespoons unsalted butter
1/4 cup chopped walnuts
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme leaves, preferably lemon thyme
1 ounce Parmesan, finely grated (1/4 cup)
Kosher salt, as needed
1/4 teaspoon black pepper

Steps:

  • Steam the asparagus until just tender, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams

WOK-FRIED ASPARAGUS WITH WALNUTS



Wok-Fried Asparagus With Walnuts image

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Provided by David Tanis

Categories     quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds asparagus, pencil-size or medium
2 tablespoons vegetable oil
Salt
1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
1/4 teaspoon five-spice powder
1 teaspoon grated garlic
2 teaspoons grated ginger
1 tablespoon palm sugar or dark brown sugar
1 to 2 bird's-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 teaspoons soy sauce
1/2 cup toasted walnut halves
1 teaspoon toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  • Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  • Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams

BACON ONION ASPARAGUS



Bacon Onion Asparagus image

This side dish gets its tang from vinegar and its crunch from toasted sesame seeds. This is a wonderful way to dress up that seasonal favorite.-Sheila Elliott, Bear, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 bacon strips, diced
1 medium onion, chopped
2 tablespoons cider vinegar
1 teaspoon sesame seeds, toasted

Steps:

  • Place the asparagus in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 400° for 10-15 minutes or until lightly browned., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper., Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

Nutrition Facts :

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS



Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts image

Provided by Kate Ewald

Categories     Salad     Onion     Appetizer     Side     Vegetarian     High Fiber     Dinner     Goat Cheese     Walnut     Arugula     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 18

Caramelized onions:
2 tablespoons olive oil
1 1/4 pounds red onions, thinly sliced
2 tablespoons balsamic vinegar
Candied walnuts:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 tablespoons (1/4 stick) butter
Large pinch of salt
1 1/2 cups walnut halves
Croutons:
4 cups 1/2-inch cubes crustless country bread
3 tablespoons extra-virgin olive oil
Salad:
5 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 5-ounce packages baby arugula
2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

Steps:

  • For caramelized onions:
  • Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
  • For candied walnuts:
  • Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For croutons:
  • Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
  • For salad:
  • Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
  • Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

ASPARAGUS WITH CARAMELIZED ONIONS



Asparagus With Caramelized Onions image

I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.

Provided by Chef Mean Green

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 large onion, chopped
salt
1 lb asparagus, trimmed and cut into bite sized pieces on an angle
2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh thyme leave
fresh ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
  • Add onions and cook until caramel colored, stirring occasionally.
  • Pour 1-inch of water into a skillet and bring to boil.
  • Add salt and asparagus and cook 3 minutes, drain.
  • Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3

ASPARAGUS WITH BACON AND ONION



Asparagus with Bacon and Onion image

Provided by Dorie Greenspan

Categories     Onion     Pork     Vegetable     Appetizer     Side     Sauté     Quick & Easy     Lemon     Bacon     Asparagus     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

3 slices bacon, cut into 1/4-inch pieces
1/2 small onion, cut into 1/4-inch cubes
2 teaspoons hazelnut oil or walnut oil
1 teaspoon fresh lemon juice
24 stalks of asparagus, trimmed

Steps:

  • Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
  • Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.

GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE



Grilled Asparagus with Caramelized Shallot Vinaigrette image

Choose spears that are smooth and vibrant, with trim, tight tips.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds jumbo asparagus
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
4 ounces pea shoots, for garnish (optional)
Caramelized Shallot Vinaigrette

Steps:

  • Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.

BACON & CARAMELIZED-ONION ASPARAGUS



Bacon & Caramelized-Onion Asparagus image

Make and share this Bacon & Caramelized-Onion Asparagus recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

3 slices center-cut bacon
1 1/2 lbs fresh asparagus spears, trimmed
1 tablespoon water
1/2 cup onion, chopped
1/2 cup light ranch dressing

Steps:

  • Cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently.
  • Drain bacon on paper towels.
  • Discard drippings from skillet; do not wash skillet.
  • Place asparagus in microwaveable casserole or 10x4-inch dish.
  • Add water.
  • Microwave on high 4-5 minutes or until asparagus is crisp-tender.
  • Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender.
  • Stir in dressing.
  • Drain asparagus; top with sauce and crumbled bacon.

CARAMELIZED SHALLOT VINAIGRETTE



Caramelized Shallot Vinaigrette image

This makes a rich sauce for our simple Grilled Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 7

1/2 tablespoon unsalted butter
3 shallots, peeled and diced
2 teaspoons sugar
Salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil

Steps:

  • Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
  • In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.

Tips:

  • To save time, use pre-cut asparagus and chopped walnuts.
  • If you don't have white wine, you can use chicken broth or vegetable broth.
  • If you don't have a skillet, you can use a large saucepan.
  • Be careful not to overcook the asparagus, as it will become mushy.
  • Serve immediately while the asparagus is still hot and crispy.
  • For a vegetarian or vegan version of this dish, omit the bacon.
  • Caramelized onions can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

This skillet asparagus with caramelized onions and walnuts is a delicious and easy side dish that can be served with any type of main course. The asparagus is tender and flavorful, the onions are sweet and caramelized, and the walnuts add a nice crunch. This dish is also a great way to get your daily dose of vegetables. Whether you're looking for a quick and easy weeknight meal or a side dish for a special occasion, this skillet asparagus is sure to be a hit.

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