Grilled Asparagus with Pink Grapefruit Sauce Vierge

20 cherry tomatoes, halved
SIDS SALT & PEPPER to taste
100 ml EV olive oil
1 pink grapefruit
20 fresh basil leaves
Confit of shallots & garlic
1 clove Confit garlic, chopped
20 ml SIDS LOW SUGAR RASPBERRY VINEGAR
3 bunches asparagus
3 tbsp BOYSENBERRY GLAZE

Preheat oven to the lowest setting.
Place tomatoes on a baking tray lined with baking paper, cut side up. Season with a drizzle of oil and a sprinkle of SIDS SALT & PEPPER then put in the oven for a couple of hours until dried. Alternatively, turn the oven off and leave the tomatoes in the oven to dry overnight - the slower you dry them, the better.
Cut tomatoes in half again and place in a mixing bowl. Segment the grapefruit and cut into similar sized pieces.
Add grapefruit to the tomatoes, then add oil, 12 basil leaves, shallots, garlic and Boysenberry Glaze then stir with a spoon and set aside.
Snap the ends off the asparagus, blanch in salted boiling water for 30 seconds then refresh in iced water and drain.
With a grillpan on high, lightly oil and season the asparagus then grill for a couple of minutes until you have nice char lines, rotating the spears so they are coloured and cooked all over.
Arrange on plates with the sauce spooned around and finished with the rest of the basil leaves, topped with BOYBENBERRY GLAZE.