Asparagus Nicoise

• 12 ounces asparagus, trimmed
• 2 tablespoons extra-virgin Archer Farms Extra-Virgin Olive Oil
• salt and pepper
• 1 pint grape tomatoes
• 14 cup kalamata olive, sliced

1. Heat a grill to medium-high.
2. Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper.
3. Place the tomatoes in a large sheet of heavy-duty foil.
4. Toss with the remaining tablespoon oil.
5. Sprinkle with salt and pepper.
6. Fold and seal to form a pouch.
7. Grill the pouch of tomatoes until they char slightly and some burst, about 13 minutes.
8. Grill the asparagus next to the tomato pouch, turning, until charred and tender, about 8 minutes.
9. Transfer the asparagus to a serving platter.
10. Carefully open the tomato packet and pour the tomatoes with their juices all over the asparagus.
11. Top with the olives.

extravirgin archer farms, salt, grape tomatoes, kalamata olive

Taken from www.food.com/recipe/asparagus-nicoise-499951 (may not work)