Quick Summertime Grill Pasta

Method

1. Turn on the grill or griddle (or a cast-iron pan) to bring it to temperature.
2. Cut the tomatoes in half (or quarters if large).
3. Season the tomatoes with salt and extra virgin olive oil.
4. Clean the spring onion and asparagus: make a cut in the center of the spring onion for roasting; finely slice the green part and set aside to add at the end.
5. Trim the woody ends of the asparagus, cut off the tips (set aside to add at the end), and split the stalks in half.
6. Season the asparagus and spring onion with salt and extra virgin olive oil.
7. Drop the pasta into boiling water.
8. While the pasta cooks, start grilling the vegetables until they caramelize well.
9. Gradually transfer the cooked vegetables into a bowl.
10. When the pasta is done, transfer it to the bowl with the vegetables.
11. Add a halved garlic clove, a drizzle of extra virgin olive oil, the reserved green part of the spring onion, pepper, and the reserved asparagus tips.
12. Toss vigorously to combine all ingredients.