Photo: William Dickey; Styling: Lisa Powell Bailey
1 pound fresh asparagus
1 tablespoon vegetable oil
1 garlic clove, minced
1/8 teaspoon salt
1 (1/2-inch-thick) sweet onion slice
1 teaspoon vegetable oil
1 small tomato, finely chopped (about 1/2 cup)
1/4 cup shredded Parmesan cheese
Dash of salt
Dash of pepper
How to Make It
Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
Stir together 1 Tbsp. vegetable oil and garlic. Combine asparagus with vegetable oil mixture in a large bowl, tossing to coat. Sprinkle evenly with 1/8 tsp. salt.
Brush sweet onion slice evenly on both sides with 1 tsp. vegetable oil.
Grill onion slice and asparagus, without grill lid, over medium heat (300° to 350°). Grill onion slice 4 to 5 minutes on each side or until tender. Grill asparagus 2 to 3 minutes on each side or until tender.
Finely chop onion. Stir together onion, tomato, and next 3 ingredients. Serve salsa with warm asparagus.