When I spotted huge bunches of asparagus and green onions (also called spring onions or scallions) in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market, I knew right away what I wanted to do with them. I love the simplicity of splashing on a little olive oil plus some salt and pepper then grilling fresh, seasonal vegetables until they are just barely tender. Add some fresh herbs and a squeeze of fresh lemon or lime juice, and the taste can help you really embrace the love and care that the farmers have put into their produce. This dish is just as delicious at room temperature as it is straight off the grill.
- 1 pound (454 grams) asparagus
- 1/2 pound (225 grams) spring (green) onions
- 2 tablespoons (30 mL) olive oil
- sea salt and freshly ground pepper
- 2 tablespoons (30 mL) chopped fresh dill
- 1/2 lemon
- Wash and pat dry the asparagus, snapping off the woody ends.
- Trim the bulb ends of the green onions and strip off any discoloured parts.
- Place the asparagus and onions on a rimmed plate or baking tray and drizzle with olive oil.
- Sprinkle with salt and pepper and toss them gently with your fingers so they will get uniformly coated with oil.
- Separate the onions and asparagus as you’ll want to grill them separately.
- On a medium-temperature barbeque (or oven at 350F), grill the asparagus first until it is tender and just beginning to char. A grill basket or perforated grill pan is helpful.
- Remove asparagus from the grill.
- Grill onions for just a few minutes until they are wilting.
- Put the asparagus and onions on a platter.
- Sprinkle dill over the vegetables and squeeze lemon juice over top.
- Serve immediately.
Makes 3 – 4 servings as a side dish.