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

• 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.

Copyright 1996. Lynne Rossetto Kasper