You know, I’m thinking term “pickled onions” doesn’t probably sound very good. Maybe “marinated” or “tangy” would be better in this case. This is mostly because whenever I hear the word “pickled”, I immediately think of these. And while I’m sure they’re delicious…
But anyway, these pickled onions? They’re really good. And I would assume they don’t taste like pickled eggs. And, if you need excuses to use them, they’re really good on chickpea burgers, too. (What’s that? You don’t have a recipe for a fantastic chickpea burger? You sure do!)
The only change I’d make to this recipe (if I were making it right now and I had a backyard) is putting those asparguses (asparagi?) on the grill instead for some smoky goodness. Or nix the dressing in the Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette and toss with these onions instead.
If you know me in real life, I often give too many options. So I can stop here, but, let me assure you: I have more.
Roasted Asparagus with Pickled Onions
These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.
Makes 4 servings
For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced
For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste
Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.
Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.