Best 7 Grilled Tomatoes And Asparagus With Pesto Garnish Recipes

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Indulge in a symphony of flavors with grilled tomatoes and asparagus, masterfully paired with a vibrant pesto garnish. This delectable dish is a culinary masterpiece that tantalizes taste buds and captivates the senses. The sweet and tangy tomatoes, perfectly charred from the grill, blend harmoniously with the crisp and tender asparagus, creating a delightful contrast in texture. The aromatic pesto, crafted from fresh herbs, nuts, and tangy cheese, adds a burst of herbaceousness and richness, elevating the dish to new heights. Prepare to be enchanted by this flavor extravaganza, perfect for a light and refreshing summer meal or an elegant appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories     Side Dish     Vegetables     Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

HOW TO MAKE THE BEST GRILLED ASPARAGUS



How to Make THE BEST Grilled Asparagus image

Tender and sweet, grilled asparagus is the perfect healthy 15-minute side dish for any meal. Use thicker asparagus spears for easy grilling.

Provided by Heidi

Categories     Side Dish

Time 9m

Number Of Ingredients 5

1 pound asparagus (, (choose thick spears))
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
lemon wedges (, if desired)

Steps:

  • Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
  • Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
  • Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
  • Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
  • Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

Nutrition Facts : Calories 54 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TOMATOES ROASTED WITH PESTO



Tomatoes Roasted with Pesto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 15

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
  • Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
  • Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

PESTO AND PROSCIUTTO ASPARAGUS



Pesto and Prosciutto Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 thin slices domestic prosciutto
1 pound asparagus, trimmed
1/4 cup prepared pesto
1/4 teaspoon kosher salt
8 shavings Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate.
  • Preheat a grill pan to medium heat. Remove the parchment from the prosciutto tray and place the asparagus on the tray. Drizzle with the pesto, season with the salt, and toss well to coat. Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when pierced with the tip of a knife, about 6 minutes. Transfer the asparagus to a platter, crumble the prosciutto over the top, and break the Parmesan shavings over the prosciutto. Serve warm.

GRILLED TOMATOES



Grilled Tomatoes image

Wow the crowd with our recipe for Grilled Tomatoes. Top Grilled Tomatoes with Parmesan and balsamic before they hit the grill for an unbeatable taste!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 3

4 tomatoes, cut crosswise in half
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
  • Place pan on grill grate; cover grill with lid.
  • Grill 15 min. or until tomatoes are softened and cheese is lightly browned.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus With Lemon Dressing image

Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.

Provided by Mark Bittman

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds large asparagus
Olive oil as needed, about 2 tablespoons
Salt and freshly ground black pepper to taste
Juice of 3 lemons
2 tablespoons minced shallots or scallions
1/4 cup minced fresh parsley leaves

Steps:

  • Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
  • To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
  • Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams

LINGUINE WITH ASPARAGUS PESTO



Linguine With Asparagus Pesto image

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch asparagus, pencil size
2 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano (about 2 ounces), plus more for serving, or substitute Parmigiano-Reggiano
Juice and grated zest of 1 lemon
Salt and ground black pepper
12 ounces linguine
2 tablespoons fresh oregano leaves

Steps:

  • Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add 1/2 cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.
  • Spoon 1/4 cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 70 grams, Fat 25 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 455 milligrams, Sugar 4 grams

Tips:

  • Choose ripe, flavorful tomatoes. Look for tomatoes that are deep red in color and have no blemishes. Avoid tomatoes that are green, yellow, or have soft spots.
  • Use fresh asparagus. Fresh asparagus is tender and flavorful. Avoid asparagus that is wilted or has woody stems.
  • Make sure your grill is hot before you start cooking. A hot grill will help to sear the vegetables and prevent them from sticking.
  • Don't overcrowd the grill. Give the vegetables plenty of space so that they can cook evenly.
  • Cook the vegetables until they are tender but still slightly firm. Overcooked vegetables will be mushy and bland.
  • Serve the vegetables immediately with your favorite pesto. Pesto is a flavorful sauce made from basil, olive oil, pine nuts, and Parmesan cheese.

Conclusion:

Grilled tomatoes and asparagus with pesto garnish is a delicious and easy-to-make dish that is perfect for a summer meal. The smoky flavor of the grilled vegetables pairs perfectly with the rich and creamy pesto. This dish is sure to be a hit with your friends and family.

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