YIELD: 24, 4 oz. servings

6 lbs. asparagus, tough ends removed
3/4 cup olive oil, divided
1 Tbsp. kosher salt 1 1/2 tsps. coarsely ground black pepper
1/2 cup lemon juice
1/4 cup Dijon mustard
1 1/2 cups red onion, thinly sliced
1 1/2 qts. California ripe olives, whole, pitted
3/4 cup Parmesan cheese, grated

  1. In a large bowl, toss asparagus spears with 1/3 cup of oil. Season with salt and pepper and grill over medium-high heat for 5-7 minutes, turning to brown evenly (cooking time will vary based on thickness of asparagus spears). Reserve seasoning bowl for dressing.
  2. While asparagus is cooking, whisk together remaining olive oil, lemon juice and mustard in seasoned bowl.Toss in red onions and set aside.
  3. Toss cooked asparagus with vinaigrette and olives. Transfer to a serving platter and top with Parmesan cheese.

Recipe and photo from California Olive Industry