Ingredients

• 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

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Instructions

1. 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.
2. Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
3. Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.