Directions:

1. For the asparagus: Preheat the grill on medium-high heat. Make sure the grill is very hot and clean.
2. Toss the asparagus with olive oil, salt, and pepper. Place the asparagus on the grill, just long enough to get slight grill marks on the outside of the asparagus. The grilling should be quick, about 3-5 minutes, allowing the asparagus to pick up the flavor of the grill, while still keeping the asparagus slightly crispy. Place on a tray and place in refrigerator until ready to serve.
3. For the grape and fennel salad: Combine the vinegar, brown sugar, salt, and pepper in a medium size mixing bowl and whisk together to combine. Let stand until the sugar is fully dissolved. Whisk in oil very slowly to make vinaigrette. Add the shaved fennel, red onion, and garlic. Mix well and refrigerate for at least an hour. Add the grapes and fennel frond to the fennel and onion mixture 1 hour prior to serving. Toss well and refrigerate.
4. Arrange the asparagus on a platter with all of the tips facing the same direction. Spoon the grape and fennel salad across the middle of the spears, being sure to add all of the vinaigrette. Garnish with the shaved Pecorino Romano