Skip to main content

Asparagus-Caramelized Onion Salad

Serve with Spring Pea-sto with Whole-Wheat Penne and Proscuitto Wrapped Cod.


  • 3 tablespoons extra virgin olive oil ( EVOO)
  • 1 large onion, chopped
  • Salt
  • 1 pound asparagus, trimmed and cut into bite sized pieces on an angle
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • Freshly ground black pepper


Heat the EVOO, 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, thyme and pepper into onions and toss with asparagus to coat.

What's Fresh from @RachaelRay

Rachael Ray