Spring hasn’t sprung yet!
Well, Spring hasn’t sprung yet but we can always get some pretty nice asparagus here in Texas. Ya know, Spring is just right around the corner; may not feel like it right now even here in Texas but another couple of months and the trees will be budding and flowers popping up all over the place.
I use to think of asparagus as mostly a spring vegetable since that is when it is harvested but these days (or probably last few decades) we get our vegetables from all over the world.
These little pearl red onions come from Frieda’s of southern California who produces a lot of specialty produce items. And when I saw these little purple onions I just knew I wanted to use them with asparagus. After all, purple and green are my favorite colors and this was such an easy dish to prepare for company.
This dish is so easy so when you have a menu that other items require a little more time then remember this easy asparagus recipe and give it a try.
BLAST FROM THE PAST: Another good use for asparagus especially in the spring is my Pasta Salad with Asparagus and Shrimp. Delicious.
I ended up only using one bunch of asparagus for four people.
After boiling onions for 30 seconds, drain and put in ice water for a couple of minutes.
After cooling down the onions, cut the stem end off and grab the other end and squeeze the little pearls right out of their skins.
The rest of the ingredients are just a little olive oil, some balsamic vinegar and a little parmesan cheese. And, salt and pepper of course.
Spread out the asparagus and top with the pearl onions and drizzle with some balsamic vinegar. Salt and pepper to taste. About 2-3 minutes before they are done, sprinkle with some parmesan cheese and put back in oven until it has browned a little.
Balsamic Glazed Asparagus and Pearl Onions
- 1 large bunch asparagus trimmed
- 10 oz. carton red or white pearl onion trimmed and peeled
- 1-2 Tbsp. olive oil
- salt and pepper to taste
- 1 Tbsp. butter
- 1/8 c. balsamic vinegar
- 1/4 c. grated parmesan cheese
- Preheat oven to 400° and line a baking sheet with parchment paper or aluminum foil.
- Mix the olive oil, salt, pepper and balsamic together. Set aside.
- Bring a small pan of water to a boil and drop the pearl onions in for 30 seconds. Immediately remove from water and put in bowl of ice water. Let set about 5 minutes. Cut off the root end of the onion and squeeze to pop the peeled onion out of the skin. Set aside.
- Cut off the tough woody ends of the asparagus and arrange on the baking sheet. Scatter the pearl onions around the asparagus.
- Drizze with the olive oil mixture and bake for about 9-10 minutes (depending on thickness of asparagus). Remove from oven and sprinkle with the parmesan cheese and return to oven and bake another 4-5 minutes.
- Remove from oven and serve.