A stovetop grill pan makes this grilled asparagus tomato salad with toasted walnuts, pecorino, parsley and scallions a simple and fresh spring/summer dish.
When asparagus is in season, I can’t get enough of it.
And it’s not just because I love how asparagus tastes.
It even becomes part of my décor.
I store asparagus in a wide-mouthed shallow vase with just enough water to cover about the bottom half-inch of the green stalks.
Between the asparagus and fresh herbs that I keep that same way in glasses of water on my kitchen counter, they are my version of fresh flowers. Bonus that they can be eaten, too.
There are a couple ways that I like to cook asparagus especially when I am trying to polish off an entire bunch at once.
Roasting it on a sheet pan is always a good option.
You can also go outside and fire up the grill, but sometimes I prefer putting my grill pan to work on the stove.
I know some people feel left out during summer grilling season if they don’t have a gas or charcoal grill.
Grill pans are fantastic for vegetables, so if you don’t have access to outdoor space and a grill, I high recommend getting one.
We are 2 weeks into our CSA subscription. I am doing my best to make sure that we keep up and that nothing goes to waste.
In these first couple shares, we’ve gotten big bunches of asparagus.
It’s incredibly fresh. I like to keep the prep simple to not overpower it.
That’s why I’ve had this grilled asparagus tomato salad on repeat.
How To Make A Grilled Asparagus Tomato Salad
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.Print
Grilled Asparagus Tomato Salad
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 10-12 minutes
- Yield: Serves 4 1x
1 pound asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups halved cherry tomatoes
2 scallions, sliced
1/4 cup chopped toasted walnuts
1 ounce, shaved pecorino cheese
1/4 cup chopped parsley
Juice of 1 lemon
Salt and pepper to taste
For the asparagus, preheat a grill pan on the stove over medium high heat.
Toss the asparagus with olive oil, salt and pepper. Grill the asparagus turning occasional until it is cooked but still crisp and has grill marks, about 5-7 minutes.
When the asparagus is cool enough to handle, slice it into 1-1/2-inch pieces. Transfer to a large bowl.
Stir in the cherry tomatoes, scallions, walnuts, pecorino, parsley and lemon juice. Season to taste with salt and pepper.