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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cups peeled and sliced Gala apples
1 pound sweet onions, sliced
1 pound fresh asparagus
In a sauté pan, heat the butter and olive oil, and sauté the onions to a slight brown color. Add the apple slices, and stir into the onions. Allow the apples to soften slightly. They will pick up some color from the onions, but it’s not necessary that they brown.
Remove the pan from the heat, and set aside.
Trim the asparagus to remove woody ends. Blanch the spears in boiling, salted water for about 1 minute, then immediately shock the spears by putting them into ice water to stop the cooking process. The blanched asparagus may be kept covered in a refrigerator for several days.
To serve, place the hot onion/apple mixture on a plate and top with hot asparagus spears.
Serves 4 as a side dish or 2 as an entrée.
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