Grilled Asparagus with Tomato 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
Tomato Basil Chutney
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.