Antipasto of Grilled Green Onions and Asparagus
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INGREDIENTS 1 pound thin asparagus
6 tablespoons olive oil
3 green onion bunches, trimmed
6 cups mixed baby lettuce, torn into bite-sized pieces
2 tablespoons snipped fresh chives
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar or red wine vinegar
1/4 cup finely chopped red onion
1/4 cup pine nuts, toasted
Salt and pepper, to tastePrepare barbecue (medium-high heat) or preheat broiler.
Brush asparagus with 2 tablespoons oil. Grill until brown and crisp-tender, turning occasionally, about 4 minutes. Place on platter.
Brush onions with 1 tablespoon oil. Grill until brown and tender, turning once, about 3 minutes. Place on same platter.
Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature.)
Combine lettuce and chives in a bowl. Drizzle with remaining 3 tablespoons oil and 1 tablespoon red wine vinegar. Season with salt and pepper and toss well.
Arrange asparagus and green onions in center of platter. Drizzle with 1 tablespoon balsamic vinegar. Spoon salad around asparagus and green onions. Sprinkle with red onion and pine nuts.
Serves 4