Side Pannel
Grilled Asparagus & Red Onions with Olive Oil
Grilled Asparagus & Red Onions with Olive Oil
- Recipe Submitted by Healthy Recipes on 02/22/2014
Category: Main Dish
Ingredients List
- 2 red onions (peeled)
- 1 1/2 lbs asparagus (24 medium stalks ends trimmed)
- 4 tbsps extra virgin olive oil (divided)
- kosher salt
- black pepper (freshly ground)
- 1/2 tsp sugar
- 1 tbsp balsamic vinegar (quality such as fini)
Directions
1.Preheat grill to high.
2. Prepare red onions: Cut onions in half from root to tip, then cut halves into ½-inch slices. Pull slices apart and tumble into disposable grill pan; toss with 2 tablespoons olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper.
3. Prepare asparagus: Place spears in baking dish and toss with 2 tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper.
4. Place pan of onions and asparagus spears on the grill (be sure to place spears perpendicular to grates so they don”™t fall through!). Set asparagus dish next to grill (do not clean). Cover and cook vegetables for 2-3 minutes. Open cover and turn asparagus (use tongs to press and roll). Cover and cook 1 -2 minutes more, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Stir onions, cover, and continue cooking for about 15 ”“ 25 minutes, stirring every few minutes, until tender and caramelized. In the meantime, transfer asparagus spears to cutting board and cut into 1½-inch pieces. Place back in baking dish and toss with finished grilled onions. Add sugar and balsamic vinegar and toss well. Taste and adjust seasoning if necessary (I usually add a good ¼ teaspoon more salt). Transfer to serving platter and serve hot or room temperature.
2. Prepare red onions: Cut onions in half from root to tip, then cut halves into ½-inch slices. Pull slices apart and tumble into disposable grill pan; toss with 2 tablespoons olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper.
3. Prepare asparagus: Place spears in baking dish and toss with 2 tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper.
4. Place pan of onions and asparagus spears on the grill (be sure to place spears perpendicular to grates so they don”™t fall through!). Set asparagus dish next to grill (do not clean). Cover and cook vegetables for 2-3 minutes. Open cover and turn asparagus (use tongs to press and roll). Cover and cook 1 -2 minutes more, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Stir onions, cover, and continue cooking for about 15 ”“ 25 minutes, stirring every few minutes, until tender and caramelized. In the meantime, transfer asparagus spears to cutting board and cut into 1½-inch pieces. Place back in baking dish and toss with finished grilled onions. Add sugar and balsamic vinegar and toss well. Taste and adjust seasoning if necessary (I usually add a good ¼ teaspoon more salt). Transfer to serving platter and serve hot or room temperature.
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