Grilled Asparagus with Chilled Tomato Dressing

Atsuko

April 27, 2025

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Atsuko

Founder of @Umami Sans Frontières

This simple dish features grilled asparagus topped with a chilled tomato dressing. It’s easy to make and full of natural flavor. The warm asparagus and cool tomato create a nice contrast in both temperature and texture. It pairs well with meat or fish, and the red and green colors add a fresh touch to the table. ☘️

Expense

💵

Preparation

15 mins

Baking time

Rest time

Ingredients

Cooking time: 15 minutes

Ingredients:

For 3-4 people

500g of Asparagus
1 tablespoon of Olive Oil
A pinch of Salt

For the Tomato Dressing

300g of Tomato
1 tablespoon of Balsamic Vinegar (or vinegar of your choice)
2 tablespoons of Olive Oil
A pinch of Salt
A pinch of Black Pepper

How to make it:

1/ Make the dressing: In a bowl, mix the balsamic vinegar, 2 tablespoons of olive oil, salt, and black pepper to make the dressing.

2/ Add the tomatoes and chill: Wash the tomatoes, remove the stems, and scoop out the seeds. Cut into small pieces and add them to the dressing. Toss gently, then place the bowl in the refrigerator to chill.

3/ Prepare the asparagus: Rinse the asparagus. Peel the lower tough parts with a peeler, and trim off about 2 cm from the bottom ends.

4/ Grill the asparagus in a pan: Heat 1 tablespoon of olive oil in a frying pan. Add the asparagus and cook over medium heat for 3 to 5 minutes, turning occasionally, until lightly browned.

5/ Season with salt and pepper: Lightly season the asparagus with salt and black pepper to taste.

6/ Plate and finish: Arrange the grilled asparagus on a serving plate. Spoon the chilled tomato dressing over the top, and serve.

🌟 Tips – 3 Simple Reasons to Love This Dish🌟

⭐️ Quick and Easy – Just Grill!: No need to boil anything, just grill the asparagus and you’re done. 😊 It’s the perfect time-saving ⏱️ side dish for busy days or when your main course needs more attention.

⭐️ Tastes Great Even When Cold: Chilled tomato dressing turns this into a refreshing salad-style dish. Even after cooling, the asparagus keeps its natural flavor and texture beautifully.

⭐️ Spring Asparagus at Its Best: In France and Germany, asparagus is in peak season from April to May!
While it’s often boiled in Germany, grilling is more common in France and Japan. A quick pan-grill adds a lovely roasted aroma and brings out a new layer of flavor. ☘️

🍽️ Pairing Idea – A Side Dish for Roast Leg of Lamb

This grilled asparagus also makes an appearance as a side dish in my blog post about Roast Leg of Lamb – Gigot d’Agneau.For that version, I skipped the tomato dressing and simply scattered colorful cherry tomatoes on top for a fresh, vibrant touch.
👉 Curious? Feel free to check out the lamb recipe too!