Gemelli With Asparagus Caramelized Onions Food

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.

ORZO WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large Dutch oven, heat 2 Tbs. of the oil over high heat. Once the oil is shimmering, add half of the mushrooms and cook until lightly browned, about 3 minutes. Repeat with 2 Tbs. oil and remaining mushrooms. Transfer to a bowl and set aside. Add the remaining 1/4 cup oil to the pan, and heat over medium-high until smoking. Add onions and cook, covered, until light brown, about 10 minutes, stirring occasionally. Add 1/2 cup water to the pan and cook, uncovered, stirring occasionally, until all the water has evaporated and onions look more browned, about 5 minutes. Carefully add the wine, and stir, scraping up any browned bits on the bottom of the pan. Cook until the wine is evaporated, about 2 minutes. Add the garlic, thyme, pasta, 8 cups water, and 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, stirring frequently until the pasta appears creamy and has absorbed most of the water, 10 to 12 minutes. Drain any liquid from the mushrooms. Add the mushrooms to pan, and cook, uncovered, until all the water has absorbed and the pasta has doubled in size and cooked to al dente, about 4 minutes. Remove from the heat. Remove and discard the thyme sprigs. Add the Parmigiano, and stir to combine. Season to taste with salt and pepper. Divide among pasta bowls, garnish with additional Parmigiano and the parsley, and serve immediately.

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.

SHAHANA'S PAN-FRIED ASPARAGUS WITH ONIONS

Steps:

• Melt first amount of butter in a skillet over medium heat.
• Add asparagus and cook until bright green but still firm.
• Stir in second amount of butter and the onion into the asparagus.
• Sprinkle with onion powder.
• Cook and stir until onion is softened and asparagus are crisp-tender.

GEMELLI WITH ASPARAGUS & CARAMELIZED ONIONS

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. of the oil and the pancetta in a 12-inch skillet or sauté pan and cook over medium heat, stirring, until the pancetta begins to brown and renders much of its fat, 5 to 7 min. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the asparagus, and season with 1/4 tsp. salt. Stir often until the asparagus starts to brown, about 3 min. Add the caramelized onions and chicken broth, reduce the heat to medium low, cover, and cook until the asparagus is tender, about 4 min. Stir in 1/4 tsp. pepper and set aside in a warm spot. Cook the pasta in the boiling water, stirring often, until it's just tender, about 11 min. Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pan with the asparagus. Set the pan over medium-high heat and toss well. Add 1/2 cup of the Parmigiano, the vinegar, and the cooked pancetta and continue cooking, stirring, for 1 min. to meld all the flavors. If the pasta begins to dry, add the reserved pasta water. Serve with a drizzle of the remaining 1 Tbs. olive oil and a sprinkling of the remaining Parmigiano.