Asparagus-Caramelized Onion Salad
Serve with Spring Pea-sto with Whole-Wheat Penne and Proscuitto Wrapped Cod.
by Rachael Ray | on 03/15/08
Ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 large onion, chopped
- Salt
- 1 pound asparagus, trimmed and cut into bite sized pieces on an angle
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- Freshly ground black pepper
Serves 4
Preparation
Heat the EVOO, 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 mustard, thyme and pepper into onions and toss with asparagus to coat.
