The asparagus that we’ve found in the market lately – has been SO good! Here’s an easy way to celebrate the spring season with asparagus and onions!

Your choice of a Tarragon or Parsley garnish can pop up the spring green flavor! Tarragon will bring a slight anise or licorice flavor, and will fuel your body with extra Vitamin A, C, and B6. On the other hand, Parsley is full of bright green taste and brings Vitamin B12 and Vitamin K to the plate. Both herbs will add more nutrition to your body and taste wonderful in the vinaigrette.

Asparagus Gratin WITH Vidalia ONION VINAIGRETTE
6 TB Olive Oil, divided
1 Large Vidalia Onion, chopped
1 Tsp Honey
1 Tsp Dijon mustard
2 Tb Sherry Vinegar
2 LBs Asparagus
Chopped Parsley or Tarragon, for garnish
Sea Salt and Freshly Ground Black Pepper
1 Cup (preferably whole wheat)Panko and ¼ Grated Parmesan mixed together in a small bowl

Step One Preheat the oven to 400F. To make the vinaigrette, sauté the onion with 1 TB of the oil and the honey until it is golden and tender – about 20 minutes over low heat. Season with salt and pepper, set aside. Stir the mustard and vinegar together in a bowl. Slowly whisk in 4 tablespoons of the olive oil, add the sautéed onion, season with salt and pepper.

Step Two Spray or drizzle a sheet pan with olive oil. Place the sheet pan in the oven to heat while you prep the asparagus. Place the asparagus on the hot sheet pan. And drizzle with remaining 1 TB of olive oil, season with salt and pepper and toss. Slide the asparagus back into the oven and roast for about 10 minutes or until crisp tender.

Step Three Remove from the sheet pan. Place on an oven proof casserole, drizzle with the dressing, sprinkle with the panko/parmesan and slide under the broiler for a few minutes or until lightly browned. Garnish with the parsley and serve.


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