Grilled Asparagus with Black Olive and Parmesan Vinaigrette | Metro

Ingredients

• Vinaigrette
• 1/2 cup (125 mL) black olives, drained and chopped
• 1 clove garlic, chopped
• 1/4 cup (60 mL) Parmesan cheese, freshly grated
• 1/3 cup (80 mL) olive oil
• 3 Tbsp. (45 mL) balsamic vinegar
• 1 fresh asparagus, trimmed
• 2 Tbsp. (30 mL) olive oil
• 6 cups (1 1/2 L) ready-to-eat spring mix lettuce or red or green leaf lettuce
• 12 cherry tomatoes, quartered
• salt and ground pepper to taste
• 4 bread toasts (optional)