12 ounces asparagus, trimmed
6 ripe tomatoes, halved
3 tablespoons D’Avolio EVOO
1 clove garlic, minced
1 tablespoon mustard
3 tablespoons D’Avolio Balsamic vinegar
1/3 cup D’Avolio EVOO
Salt and pepper
Heat grill pan over medium high heat. In a large bowl toss asparagus with D’Avolio olive oil, 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, D’Avolio balsamic vinegar, and olive oil with a whisk or handblender. Season to taste with salt and pepper. Serve grilled vegetables drizzled with vinaigrette.
