Grill Pan Asparagus with Tomatoes and Citrus Sea Salt

Servings:				4
			1					pound asparagus spear bunch, trimmed
			3					tablespoon(s) olive oil
			1					teaspoon G Cooks Citrus Sea Salt
			1					teaspoon cracked black pepper
			1					cup tomatoes, grape or small cherry
			1					teaspoon lemon zest, garnish
				Directions:
					Drizzle asparagus and tomatoes with olive oil and toss with Citrus Sea Salt and pepper. Preheat Calphalon grill pan to medium-high. Add asparagus and tomotoes in a single layer to hot grill pan being careful not to overcrowd. Let cook undisturbed for 3 minutes. Turn vegetables and continue cooking until crisp tender, about 2-3 mor minutes.