The hub surprised me with this new dish on my lunch break today.
2 tsp. olive oil
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 lb. fresh asparagus
Garlic to taste
Directions: Heat the olive oil in a skillet over medium-high heat. Add the onion and saute for a few minutes. Add the water chestnuts, asparagus and garlic. Cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy. *Note: we made a few changes from the original recipe.