ASPARAGUS WITH CARAMELIZED ONIONS
I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.
Provided by Chef Mean Green
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.
Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3
FARRO WITH VIDALIA ONION AND ASPARAGUS
Steps:
- Bring a medium pot of water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.
- While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still very toothsome, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.
- Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve.
ASPARAGUS, PECORINO AND RED ONION SALAD
Provided by Anne Burrell
Categories appetizer
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
- Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
- In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
- Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
- Wowwee! What a salad!
CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS
I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!
Provided by Eyemadreamer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
- 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
- 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
- 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
- 5. Serve with remaining parmesan cheese sprinkled ontop.
SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS
Use one nonstick skillet to prepare this nutritious and delicious side for dinner.
Provided by Bibi
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
- Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
- Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g
ASPARAGUS AND CARAMELIZED ONION MATZOH FARFEL
Make and share this Asparagus and Caramelized Onion Matzoh Farfel recipe from Food.com.
Provided by Miraklegirl
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
- Add the white parts of the scallions and cook for 5 minutes.
- Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
- Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
- When it returns to a boil, add the asparagus and blanch for 1 minute.
- Drain and refresh in ice water.
- When asparagus is cool, drain and add to onion mixture.
- Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
- Stir in the vegetables and half the stock.
- Continue to stir until the liquid is absorbed.
- Add the remaining stock and cook until just juicy.
- Season to taste with salt and pepper.
- Serve immediately.
BACON & CARAMELIZED-ONION ASPARAGUS
Make and share this Bacon & Caramelized-Onion Asparagus recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently.
- Drain bacon on paper towels.
- Discard drippings from skillet; do not wash skillet.
- Place asparagus in microwaveable casserole or 10x4-inch dish.
- Add water.
- Microwave on high 4-5 minutes or until asparagus is crisp-tender.
- Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender.
- Stir in dressing.
- Drain asparagus; top with sauce and crumbled bacon.
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
ASPARAGUS WITH CARAMELIZED ONIONS & BACON
Make and share this Asparagus With Caramelized Onions & Bacon recipe from Food.com.
Provided by Sassy in da South
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry the bacon in a large skillet until crisp; drain, break into pieces and set aside.
- Pour off and reserve the excess bacon drippings.
- Saute the onion rings and garlic in 1 tablespoon of the drippings.
- Cook the onions and garlic, stirring constantly, over medium heat until the onions turn a rich golden brown.
- Remove from the pan and set aside.
- Pour the drippings back into the skillet and saute the asparagus spears for 8 to 10 minutes.
- Season with the salt and pepper.
- The asparagus should remain crunchy but still cooked through.
- Remove from the heat.
- Place in a serving bowl, top with the onions and sprinkle with the bacon.
Nutrition Facts : Calories 171.8, Fat 13.1, SaturatedFat 4.3, Cholesterol 19.3, Sodium 253.5, Carbohydrate 8.9, Fiber 2.8, Sugar 3.1, Protein 6.4
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25 FAVORITE ASPARAGUS RECIPES - FOOD & WINE
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- Triple Pea and Asparagus Salad with Feta-Mint Dressing. "This salad brings fresh flavors to the plate with confidence and swagger," cookbook author Hetty McKinnon writes.
- White Asparagus Soup with Pickled Ramps and Hazelnuts. Winemaker and restaurateur André Mack's silky white asparagus soup is buttery and creamy with a mild sweetness from the asparagus and a touch of acidity from the pickled ramps that brighten the entire dish.
- Asparagus and Zucchini Frittata. Chef Chris Behr's versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad.
- Pasta with Asparagus and Mushrooms. Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti pasta in this dish its characteristic texture and flavor.
- Asparagus with Toasted Almonds and Garlic. Pencil-thin asparagus and slivered almonds come together in this tasty side dish. Get the Recipe.
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