Shallot Marmalade

By Gail Poll

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 cup minced shallot or red onion
• 1 tsp. whole-grain dijon mustard
• 2 tsp. reduced-sodium soy sauce
• 1 tsp. balsamic vinegar
• 1 lb. asparagus, trimmed

Preparation

Step 1

• Heat the oil in a medium sauté pan over medium heat until hot. Add the shallots and cook, stirring often, until golden brown, 7-8 minutes. Stir in the mustard, soy sauce, and vinegar and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes.
• Transfer to a serving dish and drizzle with the shallot marmalade.