Grilled Antipasto

Preparation :

brush asparagus with 2 tablespoons olive oil grill until lightly browned on all sides and tender-crisp remove to a serving platter brush onions with 1 tablespoon olive oil grill until lightly browned on all sides remove to a serving platter season with salt and pepper let stand at room temperature until ready for service combine lettuces and chives in a bowl drizzle with remaining olive oil and red wine vinegar-toss to mix well arrange onto a serving platter with asparagus and scallions drizzle balsamic vinegar over all garnish with red onions and pine nuts serve at room temperature