GRILLED ASPARAGUS SALAD

The secret to grilled asparagus is fierce heat, enough to char the stalks without overcooking them. Grilled asparagus is especially tasty when it anchors this deliciously charred and brightly dressed salad. FOR THE SALAD 2 bunches of asparagus 2 large red onions FOR THE DRESSING zest and juice of 2 lemons 1/4 cup of your best olive oil 1 tablespoon of Dijon

mustard

1 tablespoon minced fresh

thyme

1 tablespoon honey

1/2 teaspoon of your

favorite hot sauce

1/2 teaspoon salt

Alternatively build and tend a hardwood fire until you have a thick bed of glowing coals.

Mix the dressing. Simply measure all the ingredients into a jar, cap tightly and shake vigorously until a smooth dressing forms.

Prep the asparagus and red onions. Stack the spears on a tray or plate and drench with half the dressing. Roll until evenly dressed. Slice the ends from the red onions and without disturbing the whole onion peel off the skin. Cut each onion into four thick round slices preserving their nested rings. Lay on a plate or tray and drizzle with the dressing.

Grill the vegetables. Lay the spears in a single layer perpendicular to the grate. Roll them gently as they sear so they cook evenly. Carefully place the onions on the grate without disturbing their nested rings. When their underside is deliciously seared smoothly flip over and continue. Transfer the grilled vegetables to a festive serving platter and drizzle with the rest of the dressing.

Serves 6

Per serving: 128 calories (percent of calories from fat, 61), 2 grams protein, 11 grams carbohydrates, 2 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 222 milligrams sodium

— CHEF MICHAEL SMITH, THE INN AT BAY FORTUNE, PRINCE EDWARD ISLAND