Grilled Asparagus and Red Onion Salad

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4


  • 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


    • 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