TBT Recipe: Asparagus, Minted Peas, and Caramelized Red Onion Tart - Cooking by the Book

Ingredients

• 3 tablespoons olive oil
• 4 red onions, finely sliced
• Salt and freshly ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon sugar
• Dash of red wine vinegar
• 3 ¼ cups frozen peas
• ¾ cup fresh mint leaves, roughly chopped, plus extra to garnish
• 2 tablespoons olive oil
• Juice of 1 lemon
• One 13 ½ x 8 ½ inch sheet rolled puff pastry
• 11 ounces asparagus spears, halved lengthwise
• Olive oil, to drizzle
• Grated zest of 1 lemon
• Coarse sea salt