Try this healthier Southern recipe from Nancy Waldeck, a chef at Cancer Wellness at Piedmont. This recipe also works well with green beans instead of asparagus.
7 tablespoons olive oil, divided
1 large Vidalia onion, sliced thinly
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
2 pounds asparagus
Chopped parsley, for garnish
Sea salt and freshly ground black pepper
Sauté the onion with 1 tablespoon of oil until golden and tender, about 20 minutes over low heat. Season with salt and pepper, set aside.
Using a small bowl, whisk together the mustard and vinegar. Slowly whisk in 4 tablespoons of olive oil, add the onion, and season with salt and pepper.
Turn your grill to medium heat. Remove the tough ends of the asparagus. Place asparagus in a large bowl. Drizzle with remaining olive oil and season with salt and pepper.
Grill the asparagus, turning every few minutes until tender, about 8 minutes. Toss with the dressing, garnish with the parsley and serve.
Check out more recipes and nutrition tips from Cancer Wellness experts.