¾ pound asparagus, trimmed
6 (8-inch) wooden skewers, soaked in water
1 large red onion, peeled and cut into four ¾-inch slices
2 small Italian eggplants, sliced into ¾-inch rounds
1 tablespoon Filippo Berio Regular Olive Oil, plus more for brushing and grilling
¼ cup balsamic vinegar
Pinch of kosher salt
Pinch of freshly ground black pepper
½ tablespoon minced garlic
½ tablespoon minced shallots
⅓ cup Filippo Berio Extra Virgin Olive Oil
2 cups baby spinach, washed and dried
⅓ cup Parmesan cheese, shaved with a vegetable peeler from a ¼-pound piece

Preheat grill. Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Brush asparagus, eggplant, and onions with 1 tablespoon regular olive oil and sprinkle with salt and pepper to taste.

In a glass bowl, make vinaigrette by combining the balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the extra virgin olive oil while whisking.

Grill asparagus, onions, and eggplant uncovered, on a lightly oiled rack over moderate heat. Turn and brush occasionally with regular olive oil, until tender, 8-12 minutes total.

Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.