Spring Grill of Asparagus and Spring Onions

Serves 4 to 6

A simple and unusual first course, side dish, or main dish. Serve sprinkled with a little fresh goat cheese, another sign of spring.

1 bunch pencil slim asparagus, trimmed of tough ends
2 to 3 bunches scallions, trimmed or roots and 1-1/2 inches of green tops
2 teaspoons extra-virgin olive oil
salt and freshly ground black pepper
generous pinch sugar

Dressings:

2 to 3 tablespoons high quality balsamic vinegar or 1 tablespoon each minced onion and wine vinegar
2 tablespoons coarse mustard
3 tablespoons heavy cream
2 tablespoons minced chives

Gently combine the asparagus and scallions with the oil, salt, pepper, and sugar. Heat a large saute pan, griddle, grided skillet, or grill over medium heat. Spread out asparagus, grilling until browned and tender crisp, turning often. Remove to a platter, then grill scallions the same way. Serve at room temperature sprinkled with the balsamic vinegar. Or blend together the onion, vinegar, mustard, and cream, tasting for seasoning. Spoon over the vegetables, sprinkling with chives.

Recipe Box Home | Share or get a recipe in Food Talk

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More