Monday, March 30, 2015

Asparagus with Balsamic Onions and Bleu Cheese

Do you need a new asparagus treatment to liven up your Easter dinner? Then look no further. In this beautiful spring side dish, asparagus is roasted, then topped with carmelized onions soaked in a delightful balsamic mixture and topped with blue cheese. The varying textures and tastes are phenomenal. And if you have any leftovers, those are great as the flavors have even intensified. I first served this with chicken, but it would be great with ham or other pork. Or anything else. I can't get enough asparagus, and hopefully now, you can't either, once you try this delicious version!

Asparagus with Balsamic Onions and Bleu Cheese

1 pound trimmed asparagus
2 tsp. olive oil
1/8 tsp. kosher salt
1/8 tsp. pepper
1 1/2 tsp. olive oil
1 1/2 cups vertically sliced sweet onion
1 Tbsp. balsamic vinegar
1/2 tsp. thyme
1 ounce crumbled blue cheese

Combine asparagus, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, and pepper on a baking sheet. Bake at 425° for 9 minutes. Heat a large skillet over medium heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion to pan; sauté for 6 minutes. Stir in vinegar and thyme. Top asparagus with onion mixture and crumbled blue cheese. Serves 6.

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