You will need
1 large onion, cut into rings
Ina Paarman’s Green Onion Seasoning
4 onions, peeled and sliced into half rings
⅓ cup (80 ml) white vinegar (any cheap supermarket one)
½ cup (125 ml) water
¼ cup (60 ml) balsamic vinegar
½ cup (125 ml) soft brown sugar
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
4 steak mushrooms
4 medium size mushrooms
4 portbellini or button mushrooms
Ina Paarman’s Garlic Pepper Seasoning
1 x 125 g Ina Paarman’s Mushroom Pesto (optional)
170 g punnet green asparagus, soaked upside down to remove sand
Ina Paarman’s Vegetable Spice
To Dry Onion Curls
Slice the onions into 3 mm thick slices. Push the slices out into rings. Snip once through each ring. Season very lightly with Green Onion Seasoning.
Spread out on baking paper and dry out in an air fryer at 80°C for 20 minutes or in your fan oven at 120°C for 40 minutes.
Place the sliced onions in a saucepan. Add white vinegar and water. Boil open while stirring now and again for 5 minutes.
Strain and discard vinegar water.
To the same saucepan with the onions, add balsamic vinegar, sugar and Seasoned Sea Salt.
Cover with a lid and simmer for ± 45 minutes until thick and jammy, stirring every now and then. Any leftover caramelized onion will keep well in a screw top jar in the fridge.
Drizzle the mushrooms with olive oil and season with Garlic Pepper Seasoning.
Fill the caps of the big and medium mushrooms with caramelised onion and a squeeze of Mushroom Pesto if using.
Stack the mushrooms as illustrated and support with a kebab stick down the middle.
Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C. Bake the mushroom stacks for ± 25 – 30 minutes.
Drizzle the asparagus with a little olive oil. Steam for 5 – 7 minutes or until just done.
Season with Vegetable Spice.
Place a few spears of asparagus on individual plates and top with a mushroom stack.
Garnish with fresh thyme and dried onion rings.