Grilled asparagus and strawberry salad

From Nate Allen, Knife and Fork (

1 oz extra virgin olive oil
1 bunch local tender young asparagus, trimmed
1/2 dry pint local whole fresh strawberries
1/4 cup crumbled local chevre
1/4 cup green onion vinaigrette (below)
1/2 bunch local green onion tops, sliced into 1/4-inch rounds
Juice of half a lemon
Pinch of salt and pepper
1/4 cup olive oil
2 sprigs of fresh thyme leaves
Brush asparagus and strawberries with olive oil and lightly season with salt and pepper. Place onto a hot grill and allow enough time for grill marks (approximately 1 minute per side). Remove from grill and arrange on a platter. Finish by whisking together dressing ingredients, drizzling the green onion vinaigrette and crumbling the chevre.

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