Asparagus-Caramelized Onion Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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3 tablespoons extra-virgin olive oil

1 large onion, chopped


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


  1. 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.
  2. Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
  3. Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.