Start by rinsing the asparagus in cold water to remove dirt or debris. Pat asparagus dry with a clean kitchen towel.

Remove tough woody ends of the asparagus spears. Then cut remaining asparagus spears into segments.

Choose firm, fresh onions with dry, papery skins. Trim off the root end and peel away the outer layer of skin. Slice the onions into segments. Keeping the onion segments thick helps prevent them from falling apart on the grill.

Season asparagus and onions with olive oil.

Preheat your grill to medium-high heat. If you're using a grill pan indoors, preheat it over medium-high heat on the stove and season the grill pan with a bit of olive oil.

Place the prepared onion and asparagus segments directly on the grill grates or in a grill basket. Grill for about 3-5 minutes per side, or until the vegetables are tender and have grill marks, flipping them halfway through the cooking time. Once ready, remove the vegetables and set them aside while you prepare the dressing. If using your grill pan, you may have to do this step in batches.

Slice olives, dice capers and finely dice garlic

Mix olive oil and red wine vinegar together

Add olives, capers and garlic to the oil-red wine vinegar mixture and blend everything together.

Add dressing to the grilled vegetables, season with salt and pepper to taste, and thoroughly mix everything together.

Serve in a large bowl, community-style. Alternatively, you can serve it as a side dish on an individual plate together with a meat of your choice.