Onions have a variety of medical benefits. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.

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1 bunch organic asparagus (about 16 oz), bottoms snapped off
1 tbsp organic balsamic vinegar
sea salt and fresh ground black pepper, to taste
1 tbsp extra-virgin olive oil
1 medium sweet, thinly sliced
1 medium organic carrot, thinly sliced or shaved 2 tbsp unsweetened dried cranberries
4 organic boneless, skinless chicken breasts (about 4 oz each), pounded thin

1. Preheat oven to 350°F.
2. Place asparagus spears on a nonstick baking pan lined with aluminum foil, for easy clean-up. Drizzle asparagus with balsamic vinegar and season with sea salt and fresh pepper. Bake for 10-15 minutes, then remove from heat, but keep warm.
3. Heat a large nonstick skillet over high heat for 1 minute. Reduce heat to low and drizzle with extra-virgin olive oil. Add onions and carrots and cook until caramelized, about 20-25 minutes.
4. Add cranberries and sauté for another 2-3 minutes. Remove from heat, but keep warm.
5. Heat same pan over medium-high heat. Add chicken and cook for about 4 to 5 minutes per side or until browned on each side and cooked through (no longer pink). Season with salt and pepper.
6. Add onion-carrot--cranberry mixture to chicken and cook for 2 more minutes. Remove from heat.
7. To serve, evenly divide asparagus among 4 plates. Place 1 chicken breast, along with onion-carrot-cranberry mixture over top each pile of asparagus (4 oz).