Grilled Asparagus and Spring Onions with Dijon Vinaigrette
June 28, 2011
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 more evenly on the grill.
Every 4th of July we have a big gathering at our house with 20-30 of our nearest and dearest, all of their kids running around, and plenty of food coming off the grill. This is one dish which will probably make it onto this year’s menu. Are you cooking up anything special for the 4th? What are your favorite “uncomplicated” dishes to make for a dinner party?
Grilled Asparagus and Spring Onions
1 lb. asparagus spears
1 lb spring onions (about 12 each)
1 Tbsp olive oil for grilling
Cut the tough ends off the bottom of the asparagus spears, about 2-3 inches. If the onion bulbs are large, you can cut them in half, lengthwise, leaving some of the green part of the onion on each side. This will help them cook more evenly on the grill.
Toss the aparagus and the onions in a large bowl with the olive oil.
Put them on a hot grill and cook until the asparagus is slightly charred and just tender. The green parts of the onions are going to cook faster than the bulb ends so try to keep them on a slightly cooler spot. Cook until tender.
Arrange on a plate and drizzle with Dijon Vinaigrette (below).
Dijon Mustard Vinaigrette
1/2 shallot, thinly sliced
1 Tbsp white wine vinegar
3 Tbsp olive oil
2 tsp dijon mustard
salt and pepper to taste
To make the the vinaigrette, whisk all ingredients together in a small bowl or shake in a glass jar with a secure lid. Go here for more on how to make a basic vinaigrette.