Spring onions are grilled with asparagus spears for a smoky sweet flavor as well as a stunning presentation. Sliced shallots, white wine vinegar and Dijon mustard provide a savory contrast to season these delectable vegetables. This recipe comes to us from Kristina of Formerchef.com.
For the Dijon vinaigrette:
- 1/2 shallot, thinly sliced
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- salt and pepper, to taste
For the grilled asparagus and onions:
- 1 pound asparagus spears, trimmed
- 1 pound spring onions*, halved lengthwise
- 1 tablespoon olive oil
*Spring onions are sweet onion bulbs attached to greens found in farmer’s markets and the produce section of grocery stores in Spring and Summer.
To make the Dijon vinaigrette:
Whisk the sliced shallot, vinegar, olive oil and Dijon mustard together in a small bowl. Season with salt and pepper to taste.
To complete the Dijon Grilled Asparagus & Onions:
Preheat a grill to medium-high.
Toss the trimmed asparagus and halved onions in a large bowl with the tablespoon of olive oil, taking care to ensure all ingredients are evenly coated.
Place the asparagus spears and spring onions onto the heated grill, taking care to place the green portion of the spring onions on a cooler part of the grill. Grill, rotating every 2 minutes or so for about 6 minutes, or until the asparagus are tender.
Plate the asparagus and onions on a large platter. Drizzle with the Dijon Vinaigrette, divide into 8 portions and enjoy!
Dijon Grilled Asparagus & Onions
Servings per Recipe: 8Amount per Serving
Calories from Fat: 63
Total Fat: 7g
Saturated Fat: .9g
Dietary Fiber: 2.6g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.