Asparagus and Onion Vinaigrette

Asparagus spears boiled then drizzled with a reduced white wine, vinegar, red onion, and thyme herb vinaigrette.

Cook Time

11 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

10
ml

White Wine Vinegar

Liquids

30
ml

White Wine

large splash

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
sprig

Thyme

leaves only

OilsFats

5
ml

Extra Virgin Olive Oil

drizzle to serve

Vegetables

6
spears

Asparagus

0.5
piece

Red Onion

peeled and finely diced

Steps

Boil a pan of water and cook the asparagus spears for 2 to 3 minutes before draining.
Gently heat vinegar, wine, and red onion in a small pan for 5 to 6 minutes to reduce.
Add seasoning and thyme leaves to the reduction and heat for 2 more minutes.
Place asparagus on a plate, drizzle with the onion reduction and extra virgin olive oil.