Grilled Asparagus Onion Balsamic and Blue Cheese Recipe tastes so good you won’t believe how simple it is to pull together.
As one of the first fresh Spring vegetables to make its appearance in the farmer’s market, asparagus is also one of my favorite Spring produce items. When choosing your asparagus young and tender is considered the best, with stalks that are six to eight inches long, rounded, firm, and thin. The base of the stalk may be woody, but you will snap this off before cooking.
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads.
Grilled Asparagus and Onion with Balsamic and Blue Cheese
- 1 pound of asparagus, trimmed
- 1 medium sweet yellow onion, trimmed into 1/2″ slices
- 1/4 cup + 2 tablespoon extra-virgin olive oil
- Pinch of Kosher salt
- Ground Black Pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1/4 cup blue cheese, crumbled (more if you like)
- 6 Black Mission figs, thinly sliced
- 2 tablespoons of pine nuts, toasted
- Heat grill to medium heat.
- Put asparagus and onion on rimmed baking sheet, lined with foil for easy clean up.
- Drizzle olive oil over onion and asparagus and sprinkle with salt and pepper.
- Place asparagus and onion on grill, turn asparagus after 3-4 minutes, just until you have grill marks. continue cooking a minute or two and transfer back to baking sheet.
- Onions will need to be flipped after 5 minutes, grill on other side an additional 5 minutes.
- Transfer to baking sheet along with the asparagus.
- In a small bowl whisk vinegar, thyme and remaining 1/4 cup of olive oil.
- Toss asparagus, onions and half vinaigrette together.
- Place on serving platter and top with cheese, figs and pine nuts.
- Add more vinaigrette to your taste.
- You can reserve additional vinaigrette for salad.
You can bake asparagus and onion on a baking sheet at 425°, 6-8 minutes for asparagus and 10-15 minutes for onion.