Its a double header of flavor this month – Vidalia Onions and Asparagus are in season! Here’s an easy way to celebrate the spring season with two of the season’s best spring veggies: asparagus and Vidalia onions.
And speaking of spring, a Parsley garnish can pop up the bright spring green flavor! On the other hand, Parsley is full of bright green taste and brings Vitamin B12 and Vitamin K to the plate.
Roasted Asparagus with Vidalia Onion Vinaigrette
- 4 TB Olive Oil, divided
- 2 LBs Asparagus
- 1 Large Vidalia Onion, finely chopped
- 1 TB Honey
- 2 Tsp Dijon mustard
- 2 TB Sherry Vinegar
- Chopped Parsley, for garnish
- Sea Salt and Freshly Ground Black Pepper
- 1 Cup Panko Bread Crumbs and ¼ Cup Grated Parmesan mixed together in a small bowl
Preheat the oven to 400F. 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 just barely crisp tender.
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 3 tablespoons of the olive oil, add the sautéed onion, season with salt and pepper.
When the asparagus has finished roasting, 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 enjoy..