A quintessential French braise, with a luxurious, richly concentrated red wine sauce. Don’t be tempted to substitute canned or frozen pearl onions — made with fresh, the dish is incomparable. Serve with Pommes Noisettes*.
Asparagus are one of the deliciously edible joys of Spring! Don’t skip the pickled onions in this recipe — they add piquancy and a wonderful jolt of pink to contrast with the green asparagus. Choose asparagus that are not too thin for this salad; tiny thin ones overcook very easily. The asparagus can be served at room temperature or chilled.