Grilled Asparagus with Tomato Chutney

Author

NuWave

Servings

4

Category

Side Dishes

Ingredients

• 2 Roma tomatoes, seeded, rough chop
• 2 T balsamic vinegar
• 1 T garlic, minced
• 2 T extra-virgin olive oil
• 2 T fresh basil (chiffonade)
• 48 asparagus stems
• 3 T extra-virgin olive oil
• Sea salt to taste
• Fresh ground black pepper to taste
• Cooking spray as needed

Directions

1. In a bowl, place tomatoes, balsamic vinegar, garlic, olive oil toss and season with salt and pepper. Place into round baking pan. Cook at 275°F 50/50 for 20 minutes.
2. Remove. Add basil and toss to infuse; set aside.
3. Brush asparagus with olive oil and season with salt and pepper. Spray grill with cooking spray. Place asparagus on grill and cook at 400°F for 2 minutes.
4. To plate, arrange all pieces of asparagus in same direction. Spoon tomato chutney over asparagus. Serve.