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Grilled Asparagus with Sun-Dried Tomato Vinaigrette

Food Network Canada

Asparagus is an ideal vegetable to cook on the grill in the summer Ifs easy and quick to make and very tasty. Yield: 4-6 servings. Recipe from New World Provence: Modern French Cooking for Friends and Family, published by Arsenal Pulp Press.

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Ingredients

Vinaigrette

12
piece oil-packed sun-dried tomatoes (if using dried, reconstitute in hot water), diced
1
tsp garlic, chopped
¼
cup extra virgin olive oil
1
Tbsp red wine vinegar
dash salt and freshly ground black pepper

Asparagus

2
bunch fresh asparagus (about 1 lb/900g), hard stems removed
1
Tbsp olive oil
dash salt and freshly ground black pepper
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Directions

Step 1

In a bowl, add all vinaigrette ingredients and mix until well combined.

Step 2

Preheat barbecue to high. In a large bowl or dish, combine asparagus and oil, season with salt and pepper, and toss to coat (do not coat in too much oil, or asparagus will flare up on grill).

Step 3

Place asparagus directly on barbecue (ensuring they do not fall through grate) and grill for 2 minutes on each side. Place on a serving platter, drizzle with vinaigrette, and serve.

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