Grilled Asparagus with Balsamic Tomatoes
This Grilled Asparagus with Balsamic Tomatoes recipe makes a beautiful and colorful side dish, especially if you use varying colors of grape tomatoes. The yellow and orange colored ones especially pop with the green of the asparagus. This can be served warm, at room temperature, and even cold.
- 1 pound asparagus , ends trimmed
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher or fine sea salt, divided
- 2 cups grape tomatoes, halved
- 1 teaspoon minced garlic
- 2 tablespoons balsamic vinegar
- 3 tablespoons crumbled goat cheese (for dairy-free, omit and use roasted pine nuts instead)
Preheat the grill to high heat. Place asparagus in a bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt. Place asparagus cross-wise across grill grates (or place on a vegetable grilling tray) and grill over high heat for 3-5 minutes or to desired tenderness. Transfer to a cutting board and slice diagonally, into 2- to 3-inch long pieces. Place sliced asparagus into a serving bowl.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add tomatoes and garlic and cook for 2-3 minutes. Add balsamic vinegar and cook for 2 minutes. Add remaining salt.
Add tomato mixture to the serving bowl. Top with goat cheese, if using. Serve warm, at room temperature, or cold.
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