First I preheat my grill pan on the stove. Then I toss the asparagus in olive oil, salt and pepper.
Given the size of my grill pan over a single burner, I grill the asparagus in 2 batches. That way I’m not crowding the pan.
In minutes grill marks will appear on the asparagus. I prefer my stalks on the crispier side rather than cooking them to the point that they are soft.
When the asparagus is ready and cool enough to handle, I slice the stalks into 1-1/2-inch long pieces and toss it with halved cherry tomatoes, sliced scallions, chopped walnuts, parsley and shaved pecorino cheese.
I like pecorino because it’s a hard cheese that’s a little pungent.
To finish off the salad, I squeeze in lemon juice.
And that’s it!
You can combine this grilled asparagus tomato salad with greens and grains like quinoa or barley if you want.