Cooking Instructions
- 1
Sweat onions in a large saute pan. Add a tiny pinch of salt.
- 2
After 2 minutes add asparagus and continue to sweat. Add oil if needed. Season.
- 3
When asparagus is 90% cooked add vinegar and sugar. Toss. Reduce til nearly dry. Toss with feta.
- 4
Variations; Minced garlic, red wine, parmesean, goat cheese, shallots, dijon, basil, red peppers, parsley,
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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