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Chargrilled Asparagus with Sunblush Tomatoes

Asparagus and sunblush tomatoes are seasoned, chargrilled until golden-brown, then drizzled with a warm balsamic reduction and fresh herbs.

VegetarianVeganGluten-FreeHealthyQuickSide Dish

Estimated Nutrition

Per Serving Total
Calories 362.4 kcals 362.4 kcals
Carbohydrates 14.2 grams 14.2 grams
Fat 32.8 grams 32.8 grams
Protein 3.4 grams 3.4 grams
Cook Time
6 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
30
ml
Chives
fresh, chopped
30
ml
Coriander
fresh leaves, chopped
OilsFats
30
ml
Olive Oil
Vegetables
4
spears
Asparagus
55
g
Sunblush Tomatoes

Steps

  • Heat a griddle pan over medium heat.
  • Coat the asparagus spears in olive oil using a shallow bowl.
  • Griddle the asparagus and tomatoes for 5 minutes, turning halfway until marks appear.
  • Season with salt and pepper to taste.
  • Scatter chopped chives and coriander over the vegetables and transfer to a plate.
  • Simmer balsamic vinegar in the hot pan for 20 seconds until slightly reduced.
  • Pour the reduced vinegar over the dish and serve immediately.