YIELD: 24, 4 oz. servings
6 lbs. asparagus, tough ends removed
3/4 cup olive oil, divided
1 Tbsp. kosher salt 1 1/2 tsps. coarsely ground black pepper
1/2 cup lemon juice
1/4 cup Dijon mustard
1 1/2 cups red onion, thinly sliced
1 1/2 qts. California ripe olives, whole, pitted
3/4 cup Parmesan cheese, grated
- In a large bowl, toss asparagus spears with 1/3 cup of oil. Season with salt and pepper and grill over medium-high heat for 5-7 minutes, turning to brown evenly (cooking time will vary based on thickness of asparagus spears). Reserve seasoning bowl for dressing.
- While asparagus is cooking, whisk together remaining olive oil, lemon juice and mustard in seasoned bowl.Toss in red onions and set aside.
- Toss cooked asparagus with vinaigrette and olives. Transfer to a serving platter and top with Parmesan cheese.
Recipe and photo from California Olive Industry