Food Network: Asparagus-Caramelized Onion Salad

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Asparagus-Caramelized Onion Salad
Recipe courtesy Rachael Ray, 2007

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.