Asparagus with Cherry-Onion Chutney
Ingredients
For the Cherry-Onion Chutney:
- 2 tbsp. olive oil
- 1 ½ cups red onion, sliced, not chopped
- ¾ cup packed brown sugar
- ¼ cup balsamic vinegar
- ½ tsp. ground cinnamon
- ⅛ tsp. ground cloves
- Dash cayenne pepper
- 3 cups frozen tart red pitted cherries
- 1 medium pear, cored and chopped
- Salt and black pepper, to taste
For the Asparagus:
- 1-pound fresh asparagus
- Salt, to taste
- 2 tbsp. granulated sugar
Instructions
To prepare the cherry-onion chutney:
- In a large saucepan, on medium high, heat 1 tbsp. oil.
- Cook onions in hot oil for 8 to 10 minutes or until golden brown.
- Remove onions from skillet; set aside.
- Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to saucepan.
- Bring to boiling; reduce heat.
- Add cherries.
- Simmer, uncovered, for 15 minutes; mash the cherries as they are cooking.
- Add pears and cook for 5 more minutes or until pears are softened.
- Stir in cooked onion.
- Season to taste with salt and black pepper.
- Prepared chutney can be refrigerated for a few days prior to use.
- Drain chutney prior to placing on asparagus.
- Place 4 – 5 spears of asparagus on a salad plate and spoon a couple tbsp. of chutney over the bottom portion of the asparagus.
To prepare the asparagus:
- Fill a sauce pan or skillet with about 6 cups of water; add salt and set on a burner on high heat; when water tastes like sea water (taste the water), add the granulated sugar.
- Using a bowl or pot large enough to accommodate all the asparagus at one time, prepare an ice bath of ice cubes and cold water.
- Holding one end of the asparagus in each of your hands, bend it until it naturally snaps in two; discard the tough ends.
- Place prepared asparagus in the ice bath.
- When the water has reached a full boil, remove the asparagus from the ice bath and plunge into the pot.
- After 3 – 4 minutes, check the asparagus; it should be a bright green color and crisp-tender.
- Remove from water, using perforated spoon or tongs, or by dumping the water into the colander in the sink.
- Immediately place the asparagus in the ice bath to stop the cooking process.
- When completely cooled down, remove from ice bath.
- Place on a plate, covered by a dish towel, and refrigerate until ready to use.
Notes
This recipe can be made a couple of days ahead if kept refrigerated.
Use a plastic or metal spoon as the cherries will stain wood utensils.
