Grilled Asparagus and Tomatoes
Serves 6
- 1-1/2 pounds asparagus spears
- 2 Roma tomatoes, seeded and cut into 1/2-inch pieces
- olive oil
- salt
- pepper
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Lightly drizzle with olive oil, spinkle with salt and pepper, and toss to coat evenly.
Seed tomatoes and cut up into 1/2-inch pieces. Lightly drizzle with olive oil, spinkle with salt and pepper, and toss to coat evenly. Set aside.
In an anondized-steel pan (not non-stick), cook asparagus over medium heat until crisp-tender (about 12 to 15 minutes), turning occasionally to sear. Add tomatoes, leaving them on top of the asparagus (not touching the pan), about 1 minute to heat through. Quickly toss asparagus and tomatoes for final sear.
