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5 ripe plums, halved and pitted
Kosher salt, to taste
1 lb. large asparagus
Freshly ground black pepper, to taste
2 cloves garlic, peeled and very finely grated
Aged balsamic vinegar (15-year preferred), to taste
Maldon sea salt, to taste
Rub plum halves with olive oil until evenly coated. Sprinkle with kosher salt. Cut the ends off asparagus, then peel the bottom third of each. Rub with olive oil until evenly coated. Sprinkle with kosher salt, black pepper, and garlic.
Place plums flesh-side down on grill. Cook for three to four minutes or until flesh chars. Place on a plate, cover with foil, and set aside.
Place asparagus on grill. Cook for one to two minutes or until stems char. Roll asparagus over and repeat. Place on a plate, cover with foil, and set aside.
Assemble grilled plums and asparagus on a serving platter. Drizzle with aged balsamic vinegar and sprinkle lightly with Maldon sea salt.