Grilled Asparagus & Red Onions with Parmesan and Balsamic Vinegar

Ingredient

Method

1. Divide asparagus into 2 bunches, align each bunch in a flat row with ends at the 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.
   
   Rinse eggplant in a colander with tablespoon kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 tablespoon regular olive oil and sprinkle with salt and pepper to taste.
2. For the vinaigrette, mix balsamic vinegar, kosher salt, black pepper, garlic, and shallots in a glass bowl. Slowly drizzle in the olive oil while whisking.
3. Preheat the grill. Place eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tablespoon of regular olive oil and turning, until tender. About 8-12 minutes total.
4. Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.