Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can make this recipe a day early and serve it chilled.

Myra Whittemore, Wadmalaw Island, South Carolina
Recipe by Southern Living April 2007

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Credit: William Dickey; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
grill:
10 mins
total:
25 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

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  • 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.

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