Vanderbilt Diabetes

You can make extra caramelized onion topping to use in many other dishes. Use it to top grilled portabello mushrooms, green beans, fish, steak or salad.

Makes: 4 servings (1 cup asparagus, ¼ cup onion mixture, 2 Tbsp balsamic dressing)

Ingredients
1 onion, sliced
2 Serrano chilies, coarsely chopped (leave seeds in for more kick)
2 tablespoons fresh chopped mint
1/4 cup toasted almonds
1 bunch asparagus
1 to 2 tablespoons balsamic reduction*
2 Tbsp olive oil
Salt and pepper to taste

Preparation
1. Heat olive oil in a skillet to medium-high. Add the sliced onions and salt and pepper. Stir until the onions turn golden brown.
2. Once the onions turn golden, turn the heat to medium, stirring occasionally. Continue cooking for another 15 minutes.
3. Remove onions from pan.
4. Add more oil and sauté chilies until softened, about 2-3 minutes.
5. Once the chilies are cooked, add the onions back to the pan and stir. Set mixture aside. This can be done a few days ahead of time.
6. Turn on oven broiler.
7. Toss the asparagus in olive oil, salt and pepper and place on a cookie sheet.
8. Roast the asparagus about 6 inches from the broiler for 2-3 minutes, enough to slightly char some parts.
9. Move asparagus to serving platter and top with onion mixture, toasted nuts and freshly chopped mint. Drizzle with balsamic reduction.

*To make a balsamic reduction, take 1 cup of balsamic vinegar with 1 tablespoon brown sugar (can use brown sugar splenda) and simmer gently while stirring until sugar dissolves. Once the sugar dissolves, let it simmer without stirring until it comes to a molasses consistency, about 45 minutes.

Nutrition: 155 calories; 10 g fat (1g saturated); 5 g protein; 13g carb (5g fiber); 32 mg sodium.