Asparagus-Caramelized Onion Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 406
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.