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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.