Roasted asparagus and sweet onions are a delicious compliment to just about any dish. A drizzle of good balsamic and crumbs of blue cheese, surely make one of the best ways to eat them. A favorite recipe!
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 lb green asparagus, trimmed
- 6 Tbsp extra virgin olive oil
- 1 tsp sea salt
- freshly ground pepper
- 2 medium sweet onions, peeled and cut into thick slices
- 2 Tbsp good quality balsamic vinegar or to taste
- 1/2 cup crumbled blue cheese
- 450 g green asparagus, trimmed
- 6 Tbsp extra virgin olive oil
- 1 tsp sea salt
- freshly ground pepper
- 2 medium sweet onions, peeled and cut into thick slices
- 2 Tbsp good quality balsamic vinegar or to taste
- 60 g crumbled blue cheese
Preparation:
Preheat oven to 400° F/200° C.
Line a baking sheet large enough to hold asparagus and onions with parchment paper. Lay asparagus in a single layer and scatter onion slices around it. Drizzle with 2 tablespoons of olive oil sprinkle with sea salt and pepper. Make sure that vegetables are well coated with the oil. Roast asparagus and onions for about 10-15 minutes or until asparagus start to look shriveled and are tender when pierced with a knife. Remove asparagus from the baking sheet and set aside. Check if onions are soft and slice tips are a bit charred. If not continue roasting for about 5-10 minutes longer. Do not let onions dry out.
In a small bowl, whisk the remaining olive oil, balsamic vinegar, salt, and pepper. Arrange asparagus and onions on a serving plate and drizzle with the balsamic dressing. Scatter blue cheese crumbles on top and let it sit for about 15 minutes before serving.
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