Preparation:
Heat grill pan over medium high heat.
In a large bowl toss asparagus with olive oil and salt and pepper. Brush tomatoes with remaining olive oil in bowl.
Grill asparagus and tomatoes, separately until tender but not falling apart.
In a bowl combine garlic, mustard, balsamic vinegar, and olive oil with a whisk or hand blender. Season to taste with salt and pepper.
Serve grilled vegetables drizzled with vinaigrette. |
