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
• 1/3 cup Filippo Berio Extra Virgin Olive Oil
• 1/4 cup Filippo Berio Balsamic Vinegar
• 1/3 cup Parmesan shavings, shaved with a vegetable peeler from a 113 g (1/4 pound) piece
• Pinch of kosher salt
• Pinch of black pepper
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced shallots