Asparagus with Apple and Caramelized Onion

1 bunch asparagus
1 apple, peeled, cored and diced
2 onions, peeled and sliced
1 Tbsp olive oil plus 1 Tbsp butter
2 Tbsp sliced almonds

If the asparagus is more than 1/4-inch thick at the base, peel the base of the asparagus spears.  Slice spears into 1-inch pieces, reserving two inches at the tips.  Set tips aside.

Heat oil and butter in a skillet and sauté the onion for about 30 minutes.  Add the apple and asparagus spears, and continue cooking for about another 10 minutes, until the onions are well caramelized and the apple and asparagus have softened a bit, but are both still 'crisp-tender'.  Salt and pepper to taste.

In a separate pan, sauté the asparagus tips in a bit of olive oil for just a few minutes to heat through and soften just a bit.  They are too delicate to go into the big pan.

Plate the onion mixture and top with a few tips and some almonds.

Serves 4 as a side dish.