Wednesday, August 23, 2006

Red Onion and Asparagus Salad

2 red onions
1 lb. asparagus
olive oil
dijon mustard
lemon juice
20 basil leaves
romaine lettuce
1/2 pint grape tomatoes

Drizzle 2 sliced red onions and 1 lb asparagus with olive oil and salt to coat. Grill onions about 4 minutes each side (use grill pan on top of stove) Grill asparagus about 3 minutes turning frequently. Coarsely chop onions & asparagus and put in large bowl.

1 tbsp dijon mustard (may omit)
2 tbsp lemon juice
Whisk in 3 tbsp olive oil until emulsified.

To the onions add chopped basil leaves, 5 cups romaine lettuce, and 1/2 pint grape tomatoes. Drizzle dressing and toss.

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