Filippo Berio Grilled Asparagus and Red Onion Salad

Ingredients

• 3/4 lb asparagus, trimmed
• 6 wooden skewers (8 inch), soaked in water
• 1 large red onion, cut into four 3/4 -inch thick slices
• 2 small Italian eggplants, sliced into 3/4-inch thick rounds
• 1 tbsp kosher salt
• 3 tbsp Filippo Berio Olive Oil (approx.)
• Salt
• Freshly ground pepper
• 2 cups baby spinach
• 1/3 cup Parmesan cheese shavings
• Vinaigrette:
• 1/4 cup balsamic vinegar
• Pinch of kosher salt
• 1/2 tbsp minced garlic
• 1/2 tbsp minced shallots
• 1/3 cup Filippo Berio Olive Oil