Ingredients

• 2 tbsp olive oil
• 4 asparagus spears
• 55g/2oz sunblush tomatoes
• salt and freshly ground black pepper
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp balsamic vinegar

Directions

• Heat up a griddle pan over a medium heat. Pour the olive oil into a shallow bowl and coat the asparagus with the oil.
• Place the oiled asparagus and sunblush tomatoes onto a griddle pan. Season
• to taste
• with salt and freshly ground black pepper. Griddle for 4-5 minutes
• turning over halfway through cooking
• or until golden-brown griddle marks appear on the asparagus and tomatoes.
• Scatter the chives and coriander over the asparagus and tomatoes. Transfer to a serving plate.
• Add the vinegar to the pan and simmer for 10-20 seconds
• stirring until slightly reduced. Pour the reduced vinegar over the asparagus and tomatoes and serve.