For Vinaigrette

• 2 tsp grated ginger
• 1 small shallot, minced
• 1 garlic clove, minced
• juice of 1 lime
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp toasted sesame oil
• ¼ cup grapeseed oil
• ¼ tsp red pepper flakes

For Salad

• 1 bunch asparagus, ends snapped
• salt & pepper
• 2 tbsp grapeseed oil + more for drizzling veggies
• 2 medium red onions, sliced

Equipment

• bamboo skewers
• grill, cleaned & preheated

Prep Grill & Make Vinaigrette

1. Clean grill and preheat grill to medium-high heat
2. Soak bamboo skewers in water for 30 minutes
3. Whisk together all ingredients except for the oils
4. Slowly whisk in sesame and grapeseed oils. Set aside

Prep & Grill Vegetables

1. Toss snapped asparagus spears with 2 tbsp grapeseed oil. Season with salt and pepper. Set aside
2. Spear the sliced onions on soaked bamboo skewers (2 per skewer). Season with salt and pepper and drizzle with grapeseed oil
3. Place the onions on the grill first, for they will take longer to cook. Grill 3 minutes on the first side, or until lightly charred
4. Grill the onions for about 3 minutes on the first side, or until lightly charred
5. Flip the onions and cook another 3-4 minutes, or until tender. Meanwhile, place the asparagus on the grill and cook 3-5 minutes
6. Remove all vegetables to serving platter. Peel away the charred outer skins from the onions, and discard skewers

Finish & Plate

1. Drizzle onions and asparagus with vinaigrette. Sprinkle with toasted sesame seeds
2. Garnish with fresh mint and cilantro leaves