Socca with grilled white and green asparagus, dill, and feta recipe

Ingredients

• 4 medium onions (1 pound / 500 g)
• A few knobs of ghee or coconut oil Fine sea salt
• 2 teaspoons balsamic vinegar
• 1 bunch (generous ½ pound / 300 g) green asparagus 1 bunch (¾ pound / 370 g) white asparagus (use green asparagus if you cannot find white) Socca
• 1 bunch fresh dill, chopped
• 2½ ounces / 75 g goat or sheep feta (optional) Freshly cracked black pepper
• Cold-pressed olive oil for garnish, if desired

1. Slice the onions into thin rounds. Heat the ghee in a large skillet, add the onions and a few pinches of salt, and stir to coat. Cook over medium-low heat, stirring occasionally. When the pan becomes too dry, add a little of the balsamic vinegar. Cook until the onions are golden and caramelized, 20 to 25 minutes, or longer if necessary. Transfer the cooked onions to a bowl.
2. Snap off the hard bottoms of the asparagus stalks. Peel the white asparagus if the stalks are thicker than your finger (it tends to be tough on the outside with the peels left on). Rub the asparagus spears with a little melted ghee.
3. Preheat a grill or grill pan until hot.
4. Put the asparagus on the grill and cook, turning them over once, until tender and slightly charred, 5 to 10 minutes (depending on the thickness of the spears).
5. To assemble, put a socca on each plate, cover with a quarter of the caramelized onions, a few asparagus spears, a generous sprinkling of dill, and a few spoonfuls of feta. Season with salt and pepper. Drizzle with olive oil if desired. Serve warm.