Grilled asparagus with herb and pickled red onion

This simple grilled asparagus salad celebrates this spring vegetable at its best, lightly charred and paired with sharp pickled onion and soft herbs. The quick-pickled red onion brings brightness and a hint of acidity that cuts through the smokiness of the grilled asparagus.

Use a hot grill or grill pan to get good color on the asparagus without overcooking it – two minutes per side should be enough. Pickle the onions in advance so they have time to soften, and toss everything together just before serving to keep the herbs fresh.

Serve up as an appetizer, or a side for your Easter menu; it's perfect with lamb or fish.

Ingredients

• Serves 6
• 1 red onion, thinly sliced (a mandoline works well)
• ½ teaspoon salt
• Juice of 1 lemon
• 2 tablespoons olive oil, plus extra for drizzling
• Handful of parsley leaves
• About ¾oz fresh dill (sprigs only)
• Salt and black pepper
• 1⅓ lbs asparagus (about 600g)

The Homes & Gardens method

1. First, you pickle the onion. Slice the onion; we rate this Oxo Good Grips mandoline from Amazon for the job. In a bowl, toss the sliced red onion with the salt and lemon juice.

2. Let sit for about 15 minutes, until the onion turns a vibrant pink, then drain.

3. Add the olive oil, parsley, and dill, and season with salt and black pepper to taste. Toss to combine.

4. Next cook the asparagus. Heat a grill pan until very hot.

5. Lightly oil the asparagus, then grill for three to four minutes total, turning occasionally, until just tender and nicely marked.

6. To serve, transfer the asparagus to a serving plate (this Juliska Berry & Thread serving platter from Wayfair is classic and simple to coordinate with, and perfect year-round). Season with salt and pepper, drizzle with olive oil, and top with the herb and pickled red onion salad. Serve warm or at room temperature.

This is a clean and punchy side that’s perfect for spring entertaining.