1 pound cipollini onions
2 Tablespoons butter*
1 pint heavy whipping cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon nutmeg
1/2 pound asparagus tips, washed and blanched but still firm
1 to 2 thyme sprigs
Salt and pepper to taste
*Stallone says he prefers unsalted butter but you may use salted.
Bring a pot of water to a boil and trim root ends off onions, being careful not to take any of the onion, just the roots.
Blanch trimmed onions in water for 5 minutes, remove, drain and cool. In a large frying pan melt butter over medium heat, being careful not to brown.
Add onions and cook until browned slightly to medium, approximately 5 minutes.
Add heavy whipping cream and thyme then stir.
Cover, turn heat to low and cook until onions soften, approximately 30 minutes.
Remove cover and stir in cheese to blend, then add asparagus and season with nutmeg.
Adjust flavor with salt and pepper. Remove thyme and serve. Great with ham!