I threw this together in just a few minutes and it was delicious. I decided to name it Asparagus Diablo after an alliance member in an MMO I play, but cherries do make it red, so it sort of fits.
I took 6 asparagus and sliced them vertically, then I sliced them horizontally in fourths. The bottom ends, I cut in half again so all the pieces were about the same size in order to cook evenly. I began heating water with a dash of salt. When it came to a rolling boil, I added the asparagus and let cook for 1 minute – just to parboil them. I did not want them softened and mushy, but retaining a bit of their texture. You could say they were al dente.
Meanwhile, I cut three paper-thin slices off a red onion and chopped them into small pieces. I heated 2 tsp of olive oil in a small pan and sautéed the onion. While the onion cooked, I pitted 10 cherries and cut them into quarters. When the onions were tender, I added the cherries and cooked on medium heat, smashing the cherries with my wooden spoon. When they were softened and liquefying, I added 1 tbsp or so of balsamic vinegar and stirred it all together and let it cook for about 30 more seconds.
By now the asparagus was done, so I drained it and placed in a bowl. I poured the cherry vinaigrette on top and added a dollop of goat cheese.
This made one serving. The asparagus tasted like spring. The cherries were a delicious mix of sweet, sour and tangy and the sweetness of the cheese balanced everything.