 | | Directions | - Heat gas grill to medium heat.
- Place asparagus and onions on a baking sheet. Drizzle with olive oil, (about 6 tsp.), season with salt and pepper. Turn vegetables a few times to coat all peices with oil. Place on grill tray on the grill. Close the lid and grill for 5 minutes. Open, turn vegetables to brown other side; cook another 5-10 minutes. As vegetables get done, asparagus will be done before onion, remove to baking sheet while rest continue cooking.
- When done, set aside while you mix dressing. In small bowl combine vinegar, thyme and 1/4 cup olive oil.
- Place asparagus on serving platter, pour 1/2 dressing over; toss to coat. Scatter onions over asparagus and drizzle with more dressing. Sprinkle with blue cheese, dates or figs and pinenuts. Serve.
|
|
|
Prep Time: 15 minutes
Cook Time: 20 minutes
Container: baking sheet, small bowl, grill
Servings: 7
|  | | Ingredients | | - | | 2 large bunches of asparagus, trimmed |
| - | | 1 large vidalia onion, cut into 1/4 |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1/4 cup olive oil |
| - | | 2 teaspoons fresh lemon thyme, chopped |
| - | | 1/2 cup crumbled blue cheese or gorganzola cheese |
| - | | 1/2 cup dates or figs, chopped |
| - | | 1/4 cup toasted pinenuts |
| - | | seasoned salt |
| |
| |
