Heat grill pan over medium high heat. In a large bowl toss asparagus with olive oil and salt and pepper. Brush tomatoes with remaining olive oil in bowl. Grill asparagus and tomatoes, separately until tender but not falling apart. In a bowl combine garlic, mustard, balsamic vinegar, and olive oil with a whisk or handblender. Season to taste with salt and pepper. Serve grilled vegetables drizzled with vinaigrette. Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1220 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 20:59:38 -0500 From: Meg Antczak