Friday, April 20, 2012

Asparagus with Caramelized Balsamic Onions

I can't tell you enough how much Paul and I love asparagus. I am actually surprised this is our first post for an asparagus recipe. The caramelized onions provide so much flavor, that this would make for an excellent side dish for dinner any night of the week.

Bundle of Asparagus
1 Tablespoon of Extra Virgin Olive Oil
1 Onion
3 Tablespoons Balsamic Vinegar
2 Teaspoons Mustard
Parsley, fresh or dried

You can choose to steam or bake your asparagus. We chose to bake.  So start by preheating the oven to 350 degrees.

Slice the onion thinly and place in a pan over medium heat with the olive oil.

Go ahead and put the asparagus in the oven.  By the time the onions are caramelized, the asparagus should be ready (about 10 minutes).  

Once the onions start to brown and start to get a bit translucent, take off the stove top.

Mix the vinegar, mustard, and pepper in a small bowl.  The originally recipe called for salt, but we decided to leave it out. 
Stir in the mixture with the onions, and put it back on the burner.  You can not put the mixture in with the onions still on the stove or it will splatter. Let the vinegar reduce until it forms into a thick sauce coating the onions, about 5 minutes.

Place the caramelized balsamic onions over the asparagus and top with parsley.


This recipe was adapted from

1 comment:

  1. Since you like asparagus, you might be interested in this collection of all things asparagus. Asparagus Food on Fridays