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Asparagus With Goat Cheese And Pickled Red Onion - red onion

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Categories:
red onion lemon juice rice wine vinegar thin-stalk asparagus olive oil salt goat cheese
Viewed: 137 - Published at: 5 years ago

Ingredients

  • 1/2 small red onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 pound thin-stalk asparagus
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper
  • 2 ounces fresh goat cheese

Method

  • Place the onion on a flat surface and cut off the top. Peel away the dried outer layers. Cut into thin slices. Put in a small bowl and add the lemon juice and vinegar. Stir to combine. Let sit 30 minutes. Drain in a colander and set aside.
  • Preheat the oven to 425°F.
  • Put the asparagus on a baking sheet and pour the olive oil over the top. Toss to coat the asparagus. Sprinkle with salt and pepper. Spread the asparagus out into a single layer and bake just until tender, about 8 minutes for stalks less than 1/2-inch in diameter. Add 3 minutes for stalks more than 1/2-inch in diameter and 6 minutes for stalks 1-inch in diameter.
  • Transfer the asparagus immediately to a cool plate to stop the cooking. Arrange the onions over the asparagus and crumble the goat cheese over the top of the onions.

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