Filippo Berio Grilled Asparagus and Red Onion Salad

Ingredients

3/4 lb asparagus, trimmed

6 wooden skewers (8 inch), soaked in water

1 large red onion, cut into four 3/4 -inch thick slices

2 small Italian eggplants, sliced into 3/4-inch thick rounds

1 tbsp kosher salt

3 tbsp Filippo Berio Olive Oil (approx.)

Salt

Freshly ground pepper

2 cups baby spinach

1/3 cup Parmesan cheese shavings

Vinaigrette:

1/4 cup balsamic vinegar

Pinch of kosher salt

Freshly ground pepper

1/2 tbsp minced garlic

1/2 tbsp minced shallots

1/3 cup Filippo Berio Olive Oil

Directions

Divide asparagus into 2 bunches. Align each bunch in flat row with ends at same level; thread 2 skewers crosswise through each bunch in lower third of stems (in thickest part), to form solid mat. Thread 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in colander with kosher salt; pat dry with towel. Brush asparagus, eggplant, and onions with olive oil; sprinkle with salt and pepper to taste.
Preheat grill to moderate heat; grease grate well. Grill eggplant, onions, and asparagus, brushing occasionally with olive oil, for 8 to 12 minutes or until tender.

Vinaigrette: Meanwhile, in glass bowl, combine vinegar, salt, pepper, garlic and shallots; mix well. Slowly whisk in olive oil; set aside.

Remove vegetables from skewers and drizzle with vinaigrette. Top with spinach and sprinkle with Parmesan shavings.

Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant

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Grilled Asparagus and Red Onion Salad Recipe