Asparagus With Caramelized Onions Food

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS

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.

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 AND CARAMELIZED ONION MATZOH FARFEL

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 ONION ASPARAGUS

Steps:

• Place the asparagus in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 400° for 10-15 minutes or until lightly browned., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper., Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

ASPARAGUS WITH CARAMELIZED ONIONS

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.

CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS

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.

CRISPY PORK WITH ASPARAGUS AND PICKLED ONIONS

Steps:

• For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
• Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
• Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
• For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
• For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
• For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.

ASPARAGUS-CARAMELIZED ONION SALAD

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 in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

BACON & CARAMELIZED-ONION ASPARAGUS

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.

PAN-FRIED ASPARAGUS WITH ONIONS

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

ASPARAGUS ONION CASSEROLE

Steps:

• In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish. , In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

RUTABAGAS WITH CARAMELIZED ONIONS

Steps:

• Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
• Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
• Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

ASPARAGUS WITH PECANS AND PARM

Steps:

• Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
• Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
• Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.