Paula: Sweltering summer days don’t keep me away from the grill, but they do affect what I want to eat. With triple digit temps in Central Texas, the name of the game is keeping it simple. More often than not, that means giving a heap of colorful vegetables a quick char. With their vibrant colors, barely-cooked textures, and jammy sweetness, lightly charred asparagus and cherry tomatoes easily serve as the main event.
I typically grill the asparagus directly on the grates and blister cherry tomatoes in a preheated grill basket. But, you could fire off both of them in a preheated cast iron skillet over direct heat (bonus: you’ll preserve the delicious seasoned oil for a hunk of bread).