1 clove garlic
1/3 c. olive oil
salt and pepper to taste
1 to 1 1/2 lb. asparagus spears
8 to 10 halved cherry tomatoes
2 hard-cooked eggs, peeled and quartered
minced parsley
vinaigrette

Crush garlic. Mix with olive oil in small bowl. Add salt and pepper; set aside.

Wash and trim asparagus spears. Pat dry. Preheat grill.

Brush spears lightly with garlic oil. Grill until tender and lightly browned, about 5 minutes; turn often. Transfer to serving platter. Garnish with cherry tomatoes and egg and sprinkle with parsley. Drizzle with vinaigrette.