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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Spring Fling

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Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Asparagus-Caramelized Onion Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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

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This French tart is a beautiful way to eat apples.

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Asparagus-Caramelized Onion Salad

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