Asparagus and Carmelized Red Onions

It's obviously asparagus season- so I just have to take advantage of that!  I was delighted to see this way of preparing it- another simple variation on an asparagus saute.  The thyme adds quite a bit of flavour, and the onions are sooo tasty.  I love carmelized onions- especially when they are cooking, because they give off such a lovely aroma.  And, of course, pine nuts are a great thing to go on top.  But I bet any sort of nut would work- cashews, walnuts, you name it.

Asparagus with Caramelized Red Onions and Pine Nuts

Adapted from Tasting Spoons

Serves 6

1 tsp peanut oil
1 red onion, chopped into ½ rings
1 tablespoon balsamic vinegar
1 tbsp vegetarian fish sauce

1 tbsp dried thyme

1 large bunch asparagus

3 tablespoons pine nuts

Heat the oil in a wok or frying pan, and add the onions. Cook over medium high heat for 10 minutes, until the onions begin to smell nice and turn a little brown. Remove from heat and set aside.

Meanwhile, snap the tough ends off the asparagus, and then cut into bite-sized pieces. After the onions are done, put the asparagus in the frying pan and sauté for 5 minutes. Add in the balsamic vinegar, fish sauce, and thyme, and stir well. Stir in the onions, and serve topped with pine nuts.