I am enjoying this with grilled Alaskan King Salmon, rosemary potatoes + strawberry icebox pie – the perfect seasonal supper!
2 ½ lbs. asparagus, trimmed
8 T olive oil
1 tsp kosher salt
freshly ground black pepper
1 large sweet onion (such as Vidalia), cut into ½-inch disks and threaded onto metal skewers
2 T balsamic vinegar
2 tsp chopped fresh thyme
3 ounces good quality blue cheese, I used Blue d’Auvergne
1/3 cup thinly sliced dried black mission figs
¼ cup pine nuts, toasted
Put trimmed asparagus and skewered onions on a rimmed baking sheet and drizzle with 4 Tabs oil + sprinkle w/1 teas salt. Grill asparagus until they have nice grill marks and are tender, transfer from grill, arranging neatly on a platter. Grill onions until tender and browned- approx 8-10 min per side. Scatter onions over the asparagus. In a small bowl, whisk together the remaining 4 T olive oil, the vinegar and thyme and drizzle over the asparagus + onions. Sprinkle with the blue cheese, figs and pine nuts and serve within 1 hour. Adapted from Fine Cooking.