Grilled Asparagus With Sun-Dried Tomato Vinaigrette

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READY IN: 25mins
Recipe by Abby Girl

This is a recipe I found from Cooking Light. This recipe can be served either hot or chilled....perfect for taking on barbecues

Ingredients Nutrition


  1. Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
  2. Drizzle with olive oil; shake pan back and forth to coat asparagus.
  3. Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  4. Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
  5. Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.

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