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Grilled Asparagus Tomato Salad

Red Onions

Salt Pepper

Cherry Tomatoes

Olive Oil

Toasted Walnuts

Kalamata Olives

Parmesan

Lemon

Asparagus

Garlic

Mustard

Parsley

Toss the asparagus with olive oil, salt and pepper.

Grill the asparagus until it turns bright green, has grill marks and is crisp-tender, about 5-7 minutes.

When the asparagus is cool enough to handle, cut the spears into pieces that are 1 1/2-inches long.

To make the vinaigrette, whisk the garlic, mustard, salt, pepper, lemon juice and olive oil in a small bowl.

Combine the grilled asparagus, cherry tomatoes, Kalamata olives, walnuts, red onions, parmesan and parsley in a large bowl.

Drizzle the dressing into the salad.  Toss to combine all the ingredients.

Grilled Asparagus Tomato Salad

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