I used to make asparagus one way. Lemon, olive oil, garlic, salt and pepper. Eventually I just got sick of it, as delicious as it was. I was looking for a new way to make them when one night, a friend of mine came over for dinner after watching an episode or Rachael Ray when she was making something similar to the recipe below. We used the ingredients that my friend told me the recipe consisted of and just played around with it and found something fantastic.
This recipe is tasty as ever and perfect for when it’s asparagus season and the spears are big instead of flimsy little things. As you’ll see it consists of caramelized onions and obviously we all know how much I am obsessed with anything that involves caramelized onions.
- 2 Bunches of Asparagus – chopped in thirds
- 1 Large Onion – Chopped
- 1 Tbsp. +1 tsp. Dijon Mustard
- 2 Tbsp. Balsamic Vinegar
- 1 tsp. Fresh Thyme
- 1 tsp. Olive Oil – for sautéing the onions
- Salt and pepper to taste
Heat the olive oil in a medium size sauté pan on high heat. Add the chopped onions and stir, reduce the heat to medium. Stir once in a while to prevent burning. Once the onions are caramelized (this can take 15 minutes) add the dijon, balsamic and thyme and mix well. Once it becomes more of a paste add the asparagus. Combine well so that the asparagus is covered with the “paste” and they are heated through. About another 5-8 minutes. Once at your desired consistency (I prefer mine crunchier) season with salt and pepper, remove from the pan and serve while hot!