Vinaigrette

Grilled Asparagus and Spring Onions with Dijon Vinaigrette

June 28, 2011
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Sometimes the best meals are those which are uncomplicated; those which allow you to share a glass of wine and chat with your guests while cooking at the same time. This dish is one which will enable you to do just that. You can even prepare it before your guests arrive, because it’s just as good at room temperature as it is hot off the grill. In fact, it may even be a little better if the vinaigrette has time to “marinate” the vegetables a bit.

I used Mexican Spring Onions in these photos, but you could also use the ones which are slightly pink and oblong at the base. Spring onions can range in size from a large version of the standard green onion to small round bulbs about 2 inches in diameter. For the larger ones, it’s a good idea to cut them in half so they cook …

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