Serves 6
Look for thick asparagus, which are easier to grill (less worry that they'll burn or slide through the grill grates) and have a meatier texture than the slender stalks.
VINAIGRETTE
| 2 | tablespoons balsamic vinegar |
| 1 | teaspoon Dijon mustard |
| Salt and pepper, to taste | |
| 6 | tablespoons olive oil |
| 1 | medium shallot, finely chopped |
| 1 | teaspoon chopped fresh thyme |
2. Stir in the shallot and thyme. Taste for seasoning and add more salt and pepper, if you like.
SALAD
| 1 | pound asparagus, ends snapped off |
| 2 | small spring onions, halved lengthwise (or 1 small red onion, cut in 1/4-inch rounds) |
| 3 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 1/2 | baguette, cut on the diagonal into 12 pieces ( 1/2-inch thick) |
| 4 | ounces goat cheese |
| 1 | teaspoon chopped fresh thyme |
| 1/2 | pound baby arugula |
2. Toss the asparagus and onions with 1 tablespoon of the oil, and a generous amount of salt and pepper. Brush the bread with the remaining 2 tablespoons oil and sprinkle lightly with salt.
3. Grill the bread for 1 to 2 minutes or until it browns on the bottom. Turn and brown the other side. Grill the asparagus and onions, turning occasionally, for 6 to 10 minutes or until they brown and soften. Leave to cool. Cut the asparagus into 2-inch pieces and slice the onion thinly.
4. In a small bowl, mash the goat cheese, thyme, salt, and pepper. Spread it on the toasts.
5. In a large bowl, toss the arugula with the asparagus, onions, and half of the vinaigrette. Arrange the salad on 6 plates and sprinkle with the remaining vinaigrette. Set the toasts on the side. Tony Rosenfeld
