Grilled Asparaus with Grilled Tomato-Tarragon Vinaigrette Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/4 cup balsamic vinegar 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh tarragon leaves plus more leaves for garish Koshersalt and freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 ripe plum tomatoes 1/2 small red onion, thinly sliced 1 bunch asparagus
			Heat your 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 tablespoons 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 ren:ove 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 using. Place the grilled asparagus on a large platter and spoon "the vinaigrette over the top. Top with tarragon leaves.