Asparagus-Caramelized Onion Salad

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 1 pound asparagus trimmed cut into bite sized pieces on an angle
• 4 servings pepper black freshly ground
• 2 teaspoons dijon mustard 
• 1 tablespoon thyme leaves fresh chopped
• 3 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 4 servings salt 

Equipment

• frying pan

Directions

1. Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
2. Add onions and cook until caramel colored, stirring occasionally.
3. Pour 1-inch of water into a skillet and bring to boil.
4. Add salt and asparagus and cook 3 minutes, drain.
5. Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.