Asparagus Spinach Salad with Caramelized Onions

Difficulty: ★☆☆


  • 3 Tablespoons olive oil, divided.
  • 2 Large onions, thinly sliced.
  • ¼ Cup brown sugar.
  • 2 Tablespoons balsamic vinegar.
  • 20 Medium asparagus spreads, ends trimmed, cut in half.
  • 4 Oz Baby spinach.
  • 1 Red pepper, chopped.
  • Freshly ground pepper to taste.
  • 4 Oz Feta cheese, crumbled.

Category: Appetizers


Heat two tablespoons olive oil in a Magefesa frying pan 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.
Recipe yields 4 servings.