Instructions

Heat two tablespoons olive oil in a Magefesa Skillet over medium low heat. Spread the onions evenly over the pan and let cook, stirring occasionally, until soft and translucent, about 10 minutes. Add sugar and 1 tablespoon of vinegar. Cook, stirring, until the onions turn a rich, brown color, about 5 minutes. Transfer to a bowl and reserve. Add asparagus to pan and sear for 10 minutes, turning asparagus to ensure even cooking. Place spinach, pepper, asparagus, oil and remaining vinegar in a bowl. Season with pepper and toss to combine. Top with caramelized onions and sprinkle with feta.

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