Grilled Asparagus with Confit Tomatoes and Buckwheat Seeds
Tender grilled asparagus topped with slow-cooked confit tomatoes, toasted buckwheat seeds and a simple balsamic-olive oil dressing for a light yet flavorful side dish.
60 Min
400 g green asparagus, woody ends trimmed
250 g cherry tomatoes or small plum tomatoes, halved
3 cloves garlic, peeled and lightly crushed
60 ml extra-virgin olive oil (about 4 tbsp), plus more for brushing
15 ml balsamic vinegar (about 1 tbsp)
25 g buckwheat seeds (about 2 tbsp), hulled
2 g fine sea salt (about 1/2 tsp), plus more to taste
1 g freshly ground black pepper (about 1/4 tsp)
1 g dried oregano or thyme (about 1/2 tsp, optional)
2 g flaky sea salt for finishing (optional)
#asparagus#confittomatoes#buckwheat#vegetarian#grilledvegetables#sidedish