Name: Grilled Asparagus with Tomato Chutney
Yield: 4
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

Grilled Asparagus with Tomato Chutney

Rated 5.0 stars by 1 users

Primo Oven

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Servings

4 servings

Author

NuWave

Image of Grilled Asparagus with Tomato Chutney

Ingredients

Tomato Basil Chutney

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

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.
Remove. Add basil and toss to infuse; set aside.
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.
To plate, arrange all pieces of asparagus in same direction. Spoon tomato chutney over asparagus. Serve.

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