Ingredients

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

Directions

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.