Yield: 4 servings

Jacques Pépin

Circa 2000: A simple but sophisticated dish to accompany chicken or chops.

• 2medium red onions
• 2Belgian endives
• 8-12asparagus spears
• olive oil

Julienne the onions and endive. Keep the endive in lemon water while waiting for cooking. Cut 2 inches from bottom of asparagus and lightly peal the next 2 inches. Blanch the asparagus for a couple of minutes in boiling water. Plunge into ice water to stop the cooking.

Heat olive oil in a skillet over medium-high heat. Add red onion and sauté for 1-2 minutes. Add drained endive and sauté for 1-2 minutes. Add asparagus and sauté for another 1-2 minutes.  Season to taste with salt and pepper.  Serve.