Gemelli With Asparagus Caramelized Onions Recipes

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ASPARAGUS-CARAMELIZED ONION SALAD



Asparagus-Caramelized Onion Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • Heat the extra-virgin olive oil, 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 in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS



Skillet Asparagus with Caramelized Onions and Walnuts image

Use one nonstick skillet to prepare this nutritious and delicious side for dinner.

Provided by Bibi

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 4

Number Of Ingredients 7

3 tablespoons ghee (clarified butter), divided
½ cup thinly sliced sweet onion
1 clove garlic, minced
2 teaspoons balsamic vinegar
salt and ground black pepper to taste
2 tablespoons chopped English walnuts
1 pound asparagus spears, woody bases removed

Steps:

  • Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
  • Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
  • Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g

CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS



Chicken, Asparagus and Caramelized Onions image

I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!

Provided by Eyemadreamer

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lb fresh asparagus, trim bottoms and cut into 2 inch lengths
1 large onion, thinly sliced
2 cups cooked chicken, diced
1 cup chicken broth
2 teaspoons thyme, chopped
1 tablespoon balsamic vinegar
1/2 cup parmesan cheese, grated

Steps:

  • 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
  • 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
  • 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
  • 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
  • 5. Serve with remaining parmesan cheese sprinkled ontop.

GEMELLI WITH ASPARAGUS & CARAMELIZED ONIONS



GEMELLI WITH ASPARAGUS & CARAMELIZED ONIONS image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 9

3 Tbs. extra-virgin olive oil
1/4 lb. pancetta, cut into 1/4-inch dice
1 lb. asparagus, trimmed, peeled if thick, and cut on the diagonal into 2-inch pieces
Kosher salt and freshly ground black pepper
3/4 cup (about half a batch) Caramelized Onions
3/4 cup homemade or low-salt chicken broth
3/4 lb. dried gemelli or penne
3/4 cup freshly grated Parmigiano Reggiano
1 tsp. sherry vinegar or balsamic vinegar

Steps:

  • Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. of the oil and the pancetta in a 12-inch skillet or sauté pan and cook over medium heat, stirring, until the pancetta begins to brown and renders much of its fat, 5 to 7 min. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the asparagus, and season with 1/4 tsp. salt. Stir often until the asparagus starts to brown, about 3 min. Add the caramelized onions and chicken broth, reduce the heat to medium low, cover, and cook until the asparagus is tender, about 4 min. Stir in 1/4 tsp. pepper and set aside in a warm spot. Cook the pasta in the boiling water, stirring often, until it's just tender, about 11 min. Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pan with the asparagus. Set the pan over medium-high heat and toss well. Add 1/2 cup of the Parmigiano, the vinegar, and the cooked pancetta and continue cooking, stirring, for 1 min. to meld all the flavors. If the pasta begins to dry, add the reserved pasta water. Serve with a drizzle of the remaining 1 Tbs. olive oil and a sprinkling of the remaining Parmigiano.

ASPARAGUS WITH CARAMELIZED ONIONS



Asparagus With Caramelized Onions image

I saw this on a Rachel Ray episode on Food Network and thought I'd give it a try. I really enjoyed it. I made one change by adding the balsamic vinegar.

Provided by Chef Mean Green

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 large onion, chopped
salt
1 lb asparagus, trimmed and cut into bite sized pieces on an angle
2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh thyme leave
fresh ground black pepper

Steps:

  • Heat the extra-virgin olive oil, 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, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

Nutrition Facts : Calories 132.9, Fat 10.5, SaturatedFat 1.5, Sodium 46.3, Carbohydrate 8.7, Fiber 3.1, Sugar 3.3, Protein 3.3

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