Espárragos a la parrilla con tomates balsámicos

Ingredientes

• 1 pound asparagus (, ends trimmed)
• 2 tablespoons olive oil, (divided)
• 1 teaspoon kosher or fine sea salt, (divided)
• 2 cups grape tomatoes, (halved)
• 1 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• 3 tablespoons crumbled goat cheese ((for dairy-free, omit and use roasted pine nuts instead))

Preparación

1. 1

   Preheat the grill to high heat. Place asparagus in a bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt. Place asparagus cross-wise across grill grates (or place on a vegetable grilling tray) and grill over high heat for 3-5 minutes or to desired tenderness. Transfer to a cutting board and slice diagonally, into 2- to 3-inch long pieces. Place sliced asparagus into a serving bowl.

2. 2

   Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add tomatoes and garlic and cook for 2-3 minutes. Add balsamic vinegar and cook for 2 minutes. Add remaining salt.

3. 3

   Add tomato mixture to the serving bowl. Top with goat cheese, if using. Serve warm, at room temperature, or cold.