Sweet Onion Blossom
"Using fresh asparagus from my garden, I created this side dish for lunch one day...and was delighted by the unusual combination of colors and flavors," says Judy Stratton of Hoyt Lakes, Minnesota.
1 ServingsPrep: 5 min. Bake: 65 min.
- 1 small Vidalia or sweet onion, peeled
- 2 teaspoons butter, divided
- 1/4 cup shredded part-skim mozzarella cheese
- 3/4 cup sliced fresh mushrooms
- 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
- Place onion on a cutting board; cut a thin slice from top. Place
- onion, root end down, make 1/4-in. cuts to within 1 in. of bottom.
- Repeat cuts in opposite direction, forming a grid pattern. Place in
- an ungreased 2-cup baking dish. Top with 1 teaspoon butter.
- Bake, uncovered, at 350° for 60-70 minutes or until tender (cover
- with foil if top browns too quickly). Sprinkle with cheese. Bake 3-4
- minutes longer or until cheese is melted.
- Meanwhile, in a small skillet, saute mushrooms in remaining butter
- until tender; keep warm. Place asparagus in a steamer basket; place
- in a saucepan over 1 in. of water. Bring to a boil; cover and steam
- for 3-4 minutes or until crisp-tender. Place onion on a serving
- plate; spoon mushrooms and asparagus around onion. Yield: 1 serving.
Nutrition Facts: 1 serving equals 223 calories, 13 g fat (8 g saturated fat), 37 mg cholesterol, 222 mg sodium, 18 g carbohydrate, 4 g fiber,