Fustini's Oils and Vinegars
Grilled Asparagus and Red Onion

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Grilled Asparagus and Red Onion

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Grilled Asparagus and Red Onion



Servings4 Gluten Free Dairy Free

Ingredients


Hint

A recipe that comes together easily. Substitute your favorite herb-infused olive oil. Make a disposable grill pan by shaping 2 layers of aluminum foil over a 9x13 pan and removing the foil after it has formed. Photo credit: Nanci J. Adapted from onceuponachef.com


Directions

Step 1. 

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.


Step 2. 

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.


Step 3. 

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.


Step 4. 

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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