{"id":533,"date":"2017-11-15T13:44:12","date_gmt":"2017-11-15T21:44:12","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=533"},"modified":"2017-11-15T13:44:12","modified_gmt":"2017-11-15T21:44:12","slug":"red-onion-endive-and-asparagus","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/15\/red-onion-endive-and-asparagus\/","title":{"rendered":"Red Onion, Endive and Asparagus"},"content":{"rendered":"<h5 style=\"text-align: center\">Yield: 4 servings<\/h5>\n<h6 style=\"text-align: center\">Jacques P\u00e9pin<\/h6>\n<p>Circa 2000: A simple but sophisticated dish to accompany chicken or chops.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">medium red onions<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">Belgian endives<\/span><\/li>\n<li><span class=\"quantity\">8-12<\/span><span class=\"ingredient-name\">asparagus spears<\/span><\/li>\n<li><span class=\"id-ingredient-name\">olive oil<\/span><\/li>\n<\/ul>\n<p>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.<\/p>\n<p>Heat olive oil in a skillet over medium-high heat. Add red onion and saut\u00e9 for 1-2 minutes. Add drained endive and saut\u00e9 for 1-2 minutes. Add asparagus and saut\u00e9 for another 1-2 minutes.\u00a0 Season to taste with salt and pepper.\u00a0 Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 servings Jacques P\u00e9pin 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/15\/red-onion-endive-and-asparagus\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[34,108,197,245],"class_list":["post-533","post","type-post","status-publish","format-standard","hentry","category-general","tag-asparagus","tag-endive","tag-red-onion","tag-vegetables"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=533"}],"version-history":[{"count":0,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/533\/revisions"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}