Grilled Asparagus with Grilled Tomato-Tarragon Vinaigrette and Hard Boiled Eggs

By ctaubenheim

This would also be great on green beans

Ingredients

• 1/4 cup balsamic vinaigrette
• 2 cloves garlic, finely chopped
• 1 Tbsp finely chopped fresh tarragon leaves, plus more leaves for garnish
• kosher salt and freshly ground black pepper
• 1/4 cup plus 2 Tbsp extra virgin olive oil
• 3 ripe plum tomatoes
• 1/2 small red onion, thinly sliced
• Grilled Asparagus (see recipe for it)
• 4 hard boiled eggs, thinly sliced

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Heat grill to high. Whisk together the vinegar, garlic, tarragon, and salt and pepper to taste in a medium bowl. Slowly whisk in the 1/4 cup olive oil until emulsified. Let the vinaigrette sit at room temperature while you grill the tomatoes. Brush the tomatoes with the remaining 2 Tbsp olive oil and season with salt and pepper. Grill the tomatoes until blackened on all sides, 2 to 3 minutes per side. Remove the tomatoes from the grill and let cool slightly. When cool enough to handle, cut the tomatoes in half crosswise and remove the seeds. Cut the tomato halves into small dice and place in the bowl with the vinaigrette. Add the onion and season with salt and pepper. Let the vinaigrette sit at room temperature for at least 15 minutes before serving. Alternatively, the vinaigrette can be made 8 hours in advance and refrigerated. Bring to room temperature before serving. Place the grilled asparagus on a large platter and spoon the vinaigrette over the top. Top with the sliced eggs and tarragon leaves.