Grilling asparagus over a fire gives it a unique flavor: smokey, juicy and sweet.
Make a simple vinagrette with 3 T. olive oil, 4 T. lemon juice and salt and pepper to taste.
Finely mince the white part of 1 spring onion to make half a cup. Toss the onion and the vinagrette in a large salad bowl.
Trim 1 bunch of asparagus. In a small bowl, combine salt, pepper and olive oil. Brush over the asparagus spears to coat completely.
In another small bowl, mix 1 T. soy sauce, 1 T. rice vinegar, 1 T. Siracha or other chili sauce, and 1 T. minced garlic.
Grill the whole spears on high heat, making sure they are crosswise to the slats so you don’t sacrifice any to the fire. Use a tongs to turn them over when they are browned on the bottom, then brush them with the soy marinade and grill until the other side is browned.
Wash and dry 1/4 lb. arugula leaves. Cut 1 grapefruit in half and use a grapefruit knife or spoon to remove the segments.
When the asparagus is cool, cut the spears into bite-sized pieces and toss with the vinagrette. Add the arugula and grapefruit and toss again.
Other possible additions to this salad: grated carrots, avocado, croutons, feta cheese and anything else you can think of.