To prepare the Vinaigrette: Preheat the oven to 350°. Place the onion and olive oil in a small ovenproof pan and cover tightly. Rroast for 50 to 60 minutes, or until the onion is soft. Let the onion cool in the olive oil, and then remove the onion, reserving the oil. Julienne the onion and place in a medium bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chives and season to taste with salt and pepper.
To prepare the beef: Prepare a medium-hot grill. Rub the beef with the olive oil and season to taste with salt and pepper. Grill for 4 to 5 minutes on each side, or until medium-rare or cooked to the desired doneness. Remove the beef from the grill, let rest for 5 minutes, and cut ito 1/4-inch-thick slices.
To Prepare the asparagus: Bring a medium pot of salted water to a boil. Add the asparagus and cook for 5 minutes, or until tender.
Fan the asparagus on each plate, with the stem ends in the center. Layer the beef slices in an overlapping pattern over the stem ends of the asparagus and spoon the vinaigrette over the asparagus and beef. Garnish with amaranth sprouts.
Reprinted with permission from © Charlie Trotter, Home Cooking with Charlie Trotter, by Charlie Trotter, published by Ten Speed Press click for book review
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