Grilled Asparagus and Red Onion Salad
- 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.
- Remove vegetables from skewers and drizzle with vinaigrette. Top with spinach and sprinkle with Parmesan shavings.
Vinaigrette: Meanwhile, in glass bowl, combine vinegar, salt, pepper, garlic and shallots; mix well. Slowly whisk in olive oil; set aside.
Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant
Cooking Method: Grill
World Cuisine: Italian
Product: Olive Oil