Ingredients
2 1/2 lbs Asparagus, trimmed
8 Tbs Extra-virgin olive oil
1 large sweet onion (Vadalia)
2 Tbs balsamic vinegar
2 Tsp chopped fresh thyme
3 Oz. blue cheese crumble (3/4 cup)
1/4 Cup pine nuts, toasted
Preparation
Heat a gas grill to medium.
Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs. of the oil, and season with 1/2 tsp salt and a few generous grinds of pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until it has nice grill marks, about 4 minutes. Turn and continue cooking until tender and browned, about 4 minutes; transfer to a large platter.
Reduce heat on the gas grill to medium low.
On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil, 1/2 tsp salt and several grinds of pepper. Grill covered, until tender and browned, 8 to 10 minutes per side. Return onions to baking sheet.
In a small bowl, whisk the remaining 1/4 cup olive oil with the vinegar and thyme. Toss the asparagus with about half of the vinaigrette and then transfer to a platter. Scatter the onions over the asparagus and drizzle with the remaining vinaigrette. Sprinkle with blue cheese and pine nuts and serve.
This salad can sit for up to 1 hour at room temperature.
