Asparagus Herb Sauté with Lightly Caramelized Onions

I post this recipe as I think of Avi. He loves this dish. Initially, the only edible dish I knew to make out of asparagus was the delicious asparagus soup; This is my own little invention out of desperation to finish the bunch of asparagus left over after making the soup. I searched for many American-continental recipes, but none inspired me. I concocted this delicious sauté and it was indeed an extemporaneous success. So this is what you would need:-

Ingredients:-
5 asparagus spears
1 medium sized onion sliced
1 tbl spn of butter 
1 tbl spn of sugar
freshly crushed pepper (according to taste)
1/8 tsp of dry rosemary(crushed)
1/8 tsp of dry thyme (crushed)
1/8 tsp of dry sage (crushed)
1/2 tsp of  dry chives (Crushed)
salt to taste

Method:-
Chop the thick ends of the asparagus spears.
Cook the asparagus in the microwave with 1/3rd cup of water for 1 1/2 mins in high with some salt. Do not over cook or else it will get chewy. You may do it over the flame too.
In a pan melt the butter. Add sugar and wait for it to turn light brown. Take care not to burn it.
Add the onions and fry till they are tender and turn light brown.
Add the asparagus and all the herbs. Mix them well with onions.
Add salt and cook closed in low flame for about a min. Stir occasionally.
Serve hot.

Tip: Asparagus continues to cook even after you take them out of boiling water. So be careful not to over cook them.