Grilled Asparagus With Balsamic Vinegar & Blue Cheese

1. 1

   Heat a gas grill to medium.

2. 2

   Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs. of the oil, and season with 1/2 tsp salt and a few generous grinds of pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until it has nice grill marks, about 4 minutes. Turn and continue cooking until tender and browned, about 4 minutes; transfer to a large platter.

3. 3

   Reduce heat on the gas grill to medium low.

4. 4

   On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil, 1/2 tsp salt and several grinds of pepper. Grill covered, until tender and browned, 8 to 10 minutes per side. Return onions to baking sheet.

5. 5

   In a small bowl, whisk the remaining 1/4 cup olive oil with the vinegar and thyme. Toss the asparagus with about half of the vinaigrette and then transfer to a platter. Scatter the onions over the asparagus and drizzle with the remaining vinaigrette. Sprinkle with blue cheese and pine nuts and serve.

6. 6

   This salad can sit for up to 1 hour at room temperature.

* Per serving · 4 servings · Values may vary.