It’s Asparagus time!!! An incredible cancer fighting food! Try this delicious recipe and if you’re feeling adventurous plan a wild asparagus foraging party and harvest your own!
Pan-Grilled Asparagus with Kalamata Olive Vinaigrette
serves 4
1 1/2 lb. (2 supermarket bundles) fresh asparagus, tough ends snapped off
1/3 c. extra-virgin olive oil, plus more for drizzling on the asparagus
salt & pepper
1 1/2 T. red wine vinegar
2 t. Dijon mustard
1 t. honey
2 t. minced shallot
1 small clove of garlic, minced
2 t. minced thyme
1/4 c. chopped kalamata olives
10 oz. pkg. cherry tomatoes, quartered
1. In a small bowl combine red wine vinegar, Dijon, honey, shallot, garlic, thyme and olives, slowly whisk in the 1/3 c. olive oil. Add salt and pepper to taste.
2. Heat a grill pan over medium-high heat. Toss the asparagus with a little olive oil (just enough to moisten), sprinkle with salt and pepper. Working with half the asparagus at a time, add to the hot grill pan. Cook until crisp-tender and slightly charred in spots, turning occasionally, about 5-7 minutes. Remove asparagus to a plate and drizzle with 1 T. of the vinaigrette. Repeat with remaining asparagus, drizzling another tablespoon of the vinaigrette over the second batch as soon as it comes out of the pan. Serve the asparagus, topped with the tomatoes and drizzled with the remaining vinaigrette.