A couple weekend’s ago I was preparing a fancy meal for friends and wanted a different vegetable side dish idea with lots of luxury. This is it! Grilled seasonal asparagus with sweet grilled tomatoes with salty cheese and an truffle oil vinaigrette. So delicious and perfect for this time of year. Everything becomes sweet and salty and drizzled perfectly with the stand out truffle oil.
Grilled Asparagus and Cherry Tomato Salad with White Truffle Vinaigrette
- 1/2 cup balsamic vinegar
- 2 lb. asparagus, tough ends trimmed
- 2 pints (4 cups) cherry tomatoes
- 7 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. finely chopped shallot
- 2 Tbs. apple-cider vinegar
- 1/2 Tbs. fresh lemon juice
- 1 Tbs. white truffle oil
- 1/2 oz. finely grated pecorino (1/2 cup using a rasp grater)
In a small heavy saucepan, boil the balsamic vinegar until reduced to about 3 Tbs., about 15 minutes.
Heat grill. Drizzle asparagus and tomatoes with 2 Tbs. olive oil, 1 Tbs. reduced balsamic vinegar, and season with 1/4 tsp. each salt and pepper. Skewer tomatoes for easy grilling – or use a grill basket.
Grill until asparagus is tender and tomatoes begin to char and pop.
In a small bowl, whisk the shallot, cider vinegar, lemon juice, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 3 Tbs. olive oil and the truffle oil until blended.
Arrange the asparagus and tomatoes on salad plates. Drizzle with the remaining 1 Tbs. reduced balsamic vinegar, and then the truffle vinaigrette. Sprinkle the pecorino on top.