Charr grilled asparagus topped with juicy tomatoes in a salty and tart kalamata olive and feta dressing.
Ingredients
- 1 1/2 pounds asparagus, trimmed
- 1 tablespoon oil
- salt and pepper to taste
- 1 1/2 cups tomato, sliced
- 1/4 cup kalamata olive and feta dressing
Directions
- Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
- Serve topped with the tomatoes and the kalamata olive and feta dressing and enjoy!
By: Kevin Lynch
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