ROASTED SPRING VIDALIA ONION AND OHIO ASPARAGUS W/ WHITE TRUFFLE OIL
(serves four)
INGREDIENTS
1 bunch of Ohio asparagus
2 bunches spring Vidalia onions (Vidalias with green tops attached)
2 tablespoons butter (unsalted) cubed or sliced
2 tablespoons extra virgin olive oil
¼ cup white wine
1 cup Italian breadcrumbs or other crusty breadcrumbs
1 small bunch of thyme sprigs (about 12)
1 small bunch of Italian flat leaf parsley (fresh) Salt and pepper to taste
Preparation of onions
Preheat over to 400 degrees.
Remove green tops from Vidalia onions, leaving bulb and white area of the stalk. Split the onions lengthwise. Place onions in a 9-10 inch baking dish with the split side up.
Spread butter slices evenly on top of onions and evenly drizzle with extra virgin olive oil.
Add wine, thyme, parsley, salt and pepper. Cover baking dish with foil or lid and bake for 15 minutes.
Preparation of asparagus
1 bunch of Ohio asparagus (Chef’s Garden) Ohio asparagus are tender and can be eaten raw so there is no need to peel the bottoms of the stalks.
Bring a large pot of water to boil (6-10 quarts) and add about ¼ cup of kosher salt to boiling water. The water should taste like sea water. Add asparagus to boiling water for 30 seconds. Remove asparagus and plunge into an ice bath. (Be sure to prepare ahead of time.) Remove asparagus once chilled. Dry asparagus with towels.
Place onions on a well-oiled baking dish (using extra virgin olive oil) and stack asparagus on top of onions. Then spread bread crumbs over the onions and asparagus, drizzling about 4 additional tablespoons of extra virgin olive oil on top of salad. Bake uncovered for approximately 8 minutes @ 450 degrees. Serve while still hot.
Portion the salad mixture and drizzle white truffle oil around (only a small amount; a little goes a long way) Squeeze fresh lemon juice and shave Parmigiano Reggiano over the top (use a vegetable peeler)
Derek says “I love Ohio asparagus because it is very sweet and tender, but other asparagus will suffice.”