Grilled Asparagus Tomato Salad
A stovetop grill pan makes this grilled asparagus tomato salad with toasted walnuts, pecorino, parsley and scallions a simple and fresh spring/summer dish.
Prep Time5 minutes mins
Cook Time7 minutes mins
Total Time12 minutes mins
Course: Salads
Cuisine: Mediterranean
Servings: 4
- 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 pecorino cheese shaved
- 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.
Calories: 123kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 308mg | Potassium: 481mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1603IU | Vitamin C: 37mg | Calcium: 59mg | Iron: 4mg