Photo: Asparagus-Caramelized Onion Salad Recipe
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.
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By det70
medford, NY
on April 14, 2009
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i tried the recipe today and me and my husband loved it!
By goddess4ever82_...
Hopewell, VA
on April 12, 2009
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I made the recipe for Easter dinner. I made it with a clove of garlic and forgot the thyme. I also added a teaspoon of sugar to it at the end because it was a little bitter when I gave it a taste test. The family loved it. It was done before the rest of dinner so I put it in a corelle dish and covered it with foil. It stayed crisp until we were ready to eat. Good job Rach!
By lynnkgilbert_82...
Nipomo, CA
on April 04, 2009
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This is a fabulous recipe. It is going into our "Hall of Fame" recipe book! I made a few minor changes. I always microwave our asparagus instead of boiling it. I microwaved it on high for about 2 minutes. That makes it very crisp-tender, but everybody needs to play around with it to make it to their satisfaction. My husband and I are not very big balsamic vinegar fans, so I reduced the vinegar to only 1 tablespoon, but increased the dijon mustard to a little over 1 tablespoon. That turned out perfect for us. I have an herb garden so I was able to go out and gather our own thyme.. I just peeled if off the leaves and did not chop it. This dressing could be used for any other vegatables or even a meat dish, it is yummo!!!
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