Grilled Asparagus Salad

• From: California Olive Board

Ingredients

• 1 lb asparagus, tough ends removed

• 2 Tbs olive oil

• 1/2 tsp kosher salt

• 1/4 tsp coarsely ground black pepper

• 1 1/2 Tbs lemon juice

• 2 tsp Dijon mustard

• 6 thin slices of red onion (about 1 ounce)

• 1 cup olives, whole, pitted

• 2 Tbs grated Parmesan cheese

For a light lunch or simple but delicious side dish, this asparagus salad fits the bill.

Directions

• Toss asparagus spears with 1 tablespoon olive oil in mixing bowl. Season with salt and pepper. Grill over medium-high heat for 5 to 7 minutes, turning to brown evenly. Reserve mixing bowl for dressing. While asparagus is cooking whisk together remaining oil, lemon juice and mustard in reserved bowl. Toss in red onions and set aside. Toss cooked asparagus with vinaigrette and olives. Transfer to serving plates and top with cheese.