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Grilled Asparagus Salad with Tomato Vinaigrette
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Grilled Asparagus Salad with Tomato Vinaigrette
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 35 minutes
Cook Method:
 boiled
Cook Temp:
 medium high
Directions:
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1. Cover grill rack with foil, preheat grill to medium-high.
2. Bring a medium saucepan of water to a boil, fill a medium bowl with ice and cold water. Make an X on bottom skin of each tomato with small knife, place tomatoes in boiling water 30-45 seconds until skin is peeling back at the X. Remove tomatoes with a slotted spoon, immediately place in ice water; let cool, remove tomatoes from ice water, remove skin.
3. Core tomatoes and cut in half; remove seeds and dice tomatoes, place in medium bowl. In a small bowl, whisk together 1 1/2 cup oil, vinegar, anchovy paste (or chopped anchovies), and garlic; stir in scallions and parsley, pour mixture over diced tomatoes; season with salt and pepper to taste.
4. Place asparagus in a dish, drizzle remaining oil over asparagus spears; toss to coat with oil, season with salt and pepper.
5. Grill asparagus on foil, turning once or twice with tongs, until tender, about 6-8 minutes; remove from grill.
6. Arrange spring mix on serving platter, top with grilled asparagus, and pour tomato vinaigrette over top.

Source: Courtesy of Hannaford Bros.
4 ea Tomatoes, plum,
7 Tbs Extra virgin olive oil
2 Tbs White balsamic vinegar
1 tsp Anchovy paste
1 tsp Fresh garlic cloves
2 Tbs Fresh green onion, tops and bulb, chopped
1/2 tsp Fresh parsley, chopped
1/2 tsp Kosher salt
1/2 tsp Black pepper, ground
24 ea Asparagus spears, cooked and drained
4 cup Hannaford Inspirations Baby Spring mix


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