At my local grocery store, I found a recipe card. It was perfect. Love asparagus, tomatoes, bleu cheese, balsamic vinegar. Plus, what summer is complete without grilling at least once? Even though I grilled via stovetop, I think it counts.
Pictured above is my versatile plate that can feature antipasto, dessert, or as is appropriate for this, salad! I got it at the Salvation Army during a Brooklyn thrift shop/farmer’s market adventure this past summer.
Grilled Asparagus & Tomatoes with Bleu Cheese Salad
Adapted from a recipe card I found in Shop Rite
1 pound asparagus, washed and woody ends broken off
1 cup grape tomatoes
1 tablespoon olive oil
1/4 cup – 1/2 cup crumbled bleu cheese
1/4 cup thinly sliced red onion
1 garlic clove, minced
1 tablespoon balsamic vinegar
1 teaspoon dried basil (or 1 tablespoon fresh!)
Preheat the grill pan to medium (300°-350°F) — just get it hot; I didn’t take its temperature.
Thread the tomatoes onto kebab skewers… I used 5 skewers total but I also probably used more than just a cup of tomatoes. Brush with a light layer of olive oil.
Place the skewered tomatoes onto the grill pan and let cook for 5 minutes, turn occasionally. Take off the grill and put into a medium sized bowl.
Brush the asparagus with some olive oil. Grill the asparagus. Because I used a pan, no need to skewer. Use tongs to turn them occasionally (another 5 minutes). Let them get charred; yum!
Cut up into 2″ sized pieces, and then combine with the tomatoes, along with the bleu cheese, red onion, garlic, vinegar, and basil. Toss with the tongs. Serve.
AHH this was so good. The grilling really brings out a good flavor on the asparagus and tomatoes. The bleu cheese mixes with the balsamic vinegar and creates a creamy dressing as the salad is combined together, which when bit into, gives a huge tangy zing of flavor that’s sweetened by the balsamic. So delicious!