Ingredients
ONIONS:
4 lb. fresh asparagus
3/4 c walnut or olive oil
4 1/2 lb red onions
Olive oil, as neeeded
Kosher salt, as needed
Cracked pepper, as needed
1/2 c. balsamic vinegar
3 T sherry vinegar
WILD RICE
3/4 c plump dried cherries or blueberries
6 T port wine
Hot water, as needed
2 1/2 c wild rice
1 1/2 c cranberry juice
1 c apple cider
3/4 c pine nuts, toasted
Preparation
METHOD (ONIONS) (1) Trim and peel asparagus (2) Heat oil in large saute pan, add asparagus and saute until tender-crisp. Remove and plunge into ice water. (3)Leaving skin on, cut onions into quarters. Trim root ends but keep intact. (4) Rub onions with oil and dust with salt & pepper. Spread out on sheet pan. (5) Roast at 375F for 30 minutes until tender but not too soft. Cool & peel (6) Coat asparagus & onions w/ both vinegars & marinate at least 1 hour. METHOD (WIDE RICE) (1) Cover cherries or berries with port. Add 1/4 c hot water; let stand 5 minutes (2) Rinse rice, place in saucepan & add 2c water. Add cranberry juice, cider & cherry-port mixture. (3) Bring to boil, reduce heat & simmer, covered, for 1 hour, 10 minutes or until rice has absorbed the liquid and is still slightly chewy. Add salt and pepper to taste. ASSEMBLY (1) Press warm rice mixture into 4-ounce mold and invert onto center of plate. (2) Arrange 4 onion quarters around rice & weave 8 asparagus in circle over & around onions. Sprinkle w/ 1T pine nuts.
