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Citrus Chardonnay Asparagus



1 medium Onion, diced
1 Tbsp. Butter             
1/2 cup Robert Rothschild Farm Citrus Chardonnay Sauce
1 lb. Asparagus spears, fresh
2 strips Bacon, crumbled 
Salt to taste


Preheat oven to 400 degrees F. Melt butter in medium skillet over low heat. Caramelize onion over low heat, add bacon. Add Citrus Chardonnay Sauce and heat. Trim ends of asparagus. Arrange asparagus in one layer on a pan with edges. Pour sauce evenly over asparagus. Roast for 10 – 15 minutes until crisped and tender.

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