{"id":29503,"date":"2020-02-01T05:00:19","date_gmt":"2020-02-01T12:00:19","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=29503"},"modified":"2020-01-21T15:52:12","modified_gmt":"2020-01-21T22:52:12","slug":"balsamic-glazed-asparagus-and-pearl-onions","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=29503","title":{"rendered":"Balsamic Glazed Asparagus and Pearl Onions"},"content":{"rendered":"

Spring hasn’t sprung yet!<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

<\/p>\n

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.<\/p>\n

BLAST FROM THE PAST<\/strong><\/span>: Another good use for asparagus especially in the spring is my Pasta Salad with Asparagus and Shrimp<\/a>. Delicious.<\/p>\n

\"\"<\/p>\n

I ended up only using one bunch of asparagus for four people.<\/p>\n

\"\"<\/p>\n

After boiling onions for 30 seconds, drain and put in ice water for a couple of minutes.<\/p>\n

\"\"<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

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. <\/p>\n

\"\"<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

<\/div>
\n\t
\n\t\t
<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Balsamic Glazed Asparagus and Pearl Onions<\/h2>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge bunch asparagus<\/span>\n\t\t\t\t\t\t\t\t\t\ttrimmed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t10<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tcarton red or white pearl onion<\/span>\n\t\t\t\t\t\t\t\t\t\ttrimmed and peeled<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tbalsamic vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tgrated parmesan cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t

    Instructions<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat oven to 400\u00b0 and line a baking sheet with parchment paper or aluminum foil.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Mix the olive oil, salt, pepper and balsamic together. Set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Cut off the tough woody ends of the asparagus and arrange on the baking sheet. Scatter the pearl onions around the asparagus.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      Remove from oven and serve.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
      \n