less than 30 mins
10 to 30 mins
Bring a pan of water to the boil and cook the asparagus spears for 2-3 minutes. Drain.
Meanwhile, place the vinegar, wine and red onion in a small pan and heat gently for 5-6 minutes, to reduce. Add the seasoning and thyme leaves to the pan and heat for a further 2 minutes.
To serve, transfer the asparagus to a serving plate. Drizzle the vinaigrette over the asparagus and finish with a drizzle of olive oil.