Grilled Asparagus & Red Onions w/ Sesame Vinaigrette
Serves 4-6
Ingredients
For Vinaigrette
- 2 tsp grated ginger
- 1 small shallot, minced
- 1 garlic clove, minced
- juice of 1 lime
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp toasted sesame oil
- ¼ cup grapeseed oil
- ¼ tsp red pepper flakes
For Salad
- 1 bunch asparagus, ends snapped
- salt & pepper
- 2 tbsp grapeseed oil + more for drizzling veggies
- 2 medium red onions, sliced
Equipment
- bamboo skewers
- grill, cleaned & preheated
How-to
Prep Grill & Make Vinaigrette
- Clean grill and preheat grill to medium-high heat
- Soak bamboo skewers in water for 30 minutes
- Whisk together all ingredients except for the oils
- Slowly whisk in sesame and grapeseed oils. Set aside
Prep & Grill Vegetables
- Toss snapped asparagus spears with 2 tbsp grapeseed oil. Season with salt and pepper. Set aside
- Spear the sliced onions on soaked bamboo skewers (2 per skewer). Season with salt and pepper and drizzle with grapeseed oil
- Place the onions on the grill first, for they will take longer to cook. Grill 3 minutes on the first side, or until lightly charred
- Grill the onions for about 3 minutes on the first side, or until lightly charred
- Flip the onions and cook another 3-4 minutes, or until tender. Meanwhile, place the asparagus on the grill and cook 3-5 minutes
- Remove all vegetables to serving platter. Peel away the charred outer skins from the onions, and discard skewers
Finish & Plate
- Drizzle onions and asparagus with vinaigrette. Sprinkle with toasted sesame seeds
- Garnish with fresh mint and cilantro leaves