Choose your country
Grilled Asparagus & Red Onions with Parmesan and Balsamic Vinegar
SERVES: 4
PREPARATION TIME: 30 minutes
COOKING TIME: 15 minutes
Ingredient
- 340 g (3/4 lb) asparagus, trimmed
- 2 small Italian eggplants (sliced into 2 cm or 3/4” thick rounds)
- 6 wooden skewers (20 cm or 8” long) soaked in water
- 1 large red onion, cut into four 2 cm (3/4”) thick slices
- 1 tablespoon Filippo Berio Pure Olive Oil (for brushing and grilling)
- 2 cups of baby spinach, washed and dried
Vinaigrette:
- 1/3 cup Filippo Berio Extra Virgin Olive Oil
- 1/4 cup Filippo Berio Balsamic Vinegar
- 1/3 cup Parmesan shavings, shaved with a vegetable peeler from a 113 g (1/4 pound) piece
- Pinch of kosher salt
- Pinch of black pepper
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced shallots
Method
- 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. - 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.
- 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.
- Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.
content:string(0) ""
