Broiled Asparagus with Caramelized Shallots, Chile and Mint

The thing I love about this dish is that you can make extra caramelized shallot topping to use on a lot of other things. Use it to top grilled portabellas, green beans, fish, steak, even green salad.

5 shallots

2 serrano chiles, coarsely chopped (leave seeds in for more kick)

2 tablespoons fresh chopped mint

1/4 cup toasted almonds

1 bunch aparagus

1 to 2 tablespoons balsamic reduction*

olive oil

salt and pepper to taste

Heat olive oil in a skillet to medium-high. Add the sliced shallots and salt and pepper stirring constantly until the onions turn a golden brown. Once they turn golden, turn the heat to medium stirring occasionally and add more oil if necessary. Continue cooking for another 15 minutes.

Remove shallots from pan. Add more oil and saute chiles until softened, about 2-3 minutes. Once the chiles are cooked add the onions to the pan and stir to combine flavors then set mixture aside. This can be done a few days ahead of time.

Line a cookie sheet with foil and toss the asparagus in olive oil, salt and pepper and roast them about 6 inches from the broiler for 2-3 minutes. Just enough to slightly char some parts.

Transfer asparagus to serving platter and top with shallot mixture, toasted nuts, freshly chopped mint and drizzle with balsalmic reduction.

*To make a balsamic reduction, take 1 cup of balsamic vinegar with 1 tablespoon brown sugar and simmer gently while stirring until sugar disolves. Once the sugar disolves let it simmer without stirring until it comes to a molases consistency, about 45 minutes.