Grilled Asparagus and Red Onion
Grilled Asparagus and Red Onion
Vegetables
Ingredients
- 2 medium red onions, peeled
- 1 1/2 pounds asparagus, ends trimmed
- 4 tablespoons Fustini's Delicate SELECT olive oil
- Kosher salt and fresh ground black pepper
- 1 tablespoon Fustini's 18 Year Balsamic vinegar
Directions
- Preheat the grill to high. Prepare the red onions by cutting in half from root to tip, then cut the halves into 1/2-inch slices. Pull the slices apart and place them onto a grill pan. Toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Place asparagus spears in a baking dish and toss with 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Place the onion grill pan on the hot grill along with the asparagus spears. Cover and cook vegetables for 2-3 minutes. Open the grill and with tongs, turn the asparagus spears. Cover and cook 1-2 more minutes until spears are nicely browned and tender-crisp. Remove the spears from the grill and place them back in the original baking dish. Stir the onions, cover and continue to cook 15-25 more minutes, stirring every few minutes until tender and caramelized.
- Transfer the spears to a cutting board and cut them into 1 1/2-inch pieces. Return to the baking dish and toss with finished grilled onions. Add the balsamic and toss well. Taste and adjust seasoning if necessary. Serve hot or at room temperature.
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