Asparagus with Caramelized Onions and Tomatoes
1 tbsp olive oil
1 tbsp butter
1 large onion, thinly sliced
1 pint grape tomatoes, sliced in half
1 bunch asparagus, trimmed and cut into 1” lengths
1½ teaspoon balsamic reduction
Place olive oil and butter in a heavy saute pan and turn heat to medium-low.
Add onions and cook, stirring occasionally, until translucent and beginning to caramelize, 30-40 minutes.
Add tomatoes and cook, stirring occasionally, until liquid from tomatoes has evaporated, 30-40 minutes.
Add asparagus, turn heat up to medium-high and cook until all liquid from asparagus has evaporated, 10-15 minutes.
Make a well in the center of the pan and add balsamic reduction. Stir to deglaze the pan.
Serve immediately or store, tightly covered, in the refrigerator for up to 5 days.
3 servings, 170 calories per serving