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Grilled Asparagus and Spring Onions with Honey Lime Vinaigrette. Fresh asparagus and spring onions are coated in honey lime vinaigrette and quickly grilled.
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4.75 from 8 votes

Grilled Asparagus and Spring Onions with Honey Lime Vinaigrette


  • serves:6 to 8
  • Grilled vegetables are always a winning side dish. A quick-to-make honey lime vinaigrette adds flavor and elevates these vegetables to supah stah status.
  • make the dressing:
  • 3 tablespoons canola oil
  • 1 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon 4-1-1 seasoning
  • prepare the vegetables:
  • 1 pound asparagus
  • 1 bunch spring onions green onions
  • assemble:


  • make the dressing:
  • Whisk all ingredients together. Set aside.
  • prepare the vegetables:
  • Wash and trim the asparagus. Remove the tough parts of the stem, usually about the lower third of each stalk.
  • Wash and trim the spring onions.
  • assemble:
  • Find the prettiest serving platter you own (or borrowed). Arrange the asparagus and onions lengthwise on the platter. Drizzle the dressing over the vegetables.
  • Heat the grill until it's screaming hot. Now, an important part is coming up so please pay attention.
  • The vegetables will cook quickly. We don't want them to cook through because the asparagus will get mushy and the onions will get tough.
  • Start with the asparagus. Arrange it on the grill grates so it doesn't fall through. Sorry, I had to say that.
  • As soon as the asparagus starts to brown, no more than 3 minutes, gently flip it over and cook for about another minute.
  • Place the lightly cooked asparagus back in the same serving platter. There's dressing on the bottom of the platter and you want that to coat the vegetables.
  • Next, throw the onions on the grill and arrange them so they don't fall through the grates.
  • Cook for about one minute. Gently flip them over and cook for another 30 to 45 seconds.
  • Remove the onions and place on the platter with the asparagus and dressing.
  • Serve warm or room temperature.
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