Heat 1 tablespoon of olive oil in a large sauté pan, over medium-low heat. Add onion and cook for 2 minutes, until onions begin to soften. Add in the asparagus and toss together with the onion. Cook for 2-3 minutes until the asparagus turns bright green, stirring often, so the onion doesn’t burn. For the 30 seconds of cooking, toss in the 2 ½ cloves of garlic.