Shelly's Recipe

Grilled - ASPARAGUS & ONIONS WITH PARMESAN & BALSAMIC VINEGAR

Category: Asparagus

1 lb medium (1/2 to 3/4 inch wide) asparagus, trimmed
6 wooden skewers (8 inch long) soaked in water
1 large red onion, cut into four 3/4 inch thick slices
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/3 cup Parmesan shavings, shaved with a vegetable peeler from a 1/4 lb piece

Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Brush asparagus and onions with 1 tbsp oil and sprinkle with salt and pepper to taste.

Preheat grill. Grill vegetables uncovered, on a lightly oiled rack over moderate heat, brushing occasionally with 1 tbsp vinegar, turning, until tender, 12 to 15 minutes total. Remove vegetables from skewers and drizzle with remaining oil and vinegar, and sprinkle with Parmesan shavings.