Grilled Asparagus and Red Onions with Parmesan and Balsamic Vinegar

Ingredients

3/4 lb asparagus, trimmed

2 small Italian eggplants (sliced into 3/4 inch thick rounds)

6 wooden skewers (8 inch long) soaked in water

1 large red onion, cut into four 3/4 inch thick slices

1 Tbsp Filippo Berrio Regular Olive Oil (for brushing and grilling)

2 cups of baby spinach, washed and dried

Vinaigrette

1/3 cup Filippo Berrio Extra Virgin Olive Oil

1/4 cup balsamic vinegar

1/3 cup Parmesan shavings, shaved with a vegetable peeler from a 1/4 pound piece

Pinch of kosher salt

Pinch of black pepper

1/2 Tbsp minced garlic

1/2 Tbsp minced shallots

Directions:
Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in a colander with tbl kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 Tbsp regular olive oil and sprinkle with salt and pepper to taste.

To Make Vinaigrette: In a glass Bowl combine Balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the olive oil while whisking.

Grilling: Preheat grill. Grill eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tbl regular olive oil turning, until tender, 8-12 minutes total. Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.