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Ingredients
- 12 ounce Asparagus,, trimmed
- 6 x Ripe tomatoes,, halved
- 3 Tbsp. Extra virgin olive oil Salt and pepper
- 1 x Clove garlic,, chopped
- 1 Tbsp. Mustard
- 3 Tbsp. Balsamic vinegar
- 1/3 c. Extra virgin olive oil Salt and pepper
Directions
- Heat grill pan over medium high heat. In a large bowl toss asparagus with extra virgin olive oil and salt and pepper. Brush tomatoes with remaining extra virgin olive oil in bowl. Grill asparagus and tomatoes, separately till tender but not falling apart.
- In a bowl combine garlic, mustard, balsamic vinegar, and extra virgin olive oil with a whisk or possibly handblender. Season to taste with salt and pepper. Serve grilled vegetables drizzled with vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 584g | |
| Calories 153 | |
| Calories from Fat 13 | 8% |
| Total Fat 1.51g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 1251mg | 36% |
| Total Carbs 30.1g | 8% |
| Dietary Fiber 8.4g | 28% |
| Sugars 19.62g | 13% |
| Protein 8.0g | 13% |
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