Grilled Asparagus & Red Onions with Parmesan and Balsamic Vinegar - Filippo Berio

Ingredients

• 340 g (3/4 lb) asparagus, trimmed
• 2 small Italian eggplants (sliced into 2 cm or 3/4” thick rounds)
• 6 wooden skewers (20 cm or 8” long) soaked in water
• 1 large red onion, cut into four 2 cm (3/4”) thick slices
• 1 tablespoon Filippo Berio Pure Olive Oil (for brushing and grilling)
• 2 cups of baby spinach, washed and dried