It was a beautiful night here in Minnesota and that means grilling. Kris had picked up some rib-eye steaks the other day at Target and man these were some good steaks! Now that we are in prime growing season we like to add fresh veggies to go along with the meal. Tonight we had grilled asparagus and a caprese salad.While the Traeger is heating up I prepared the goodies. For the rib-eye just olive oil, salt and pepper. I like to cut the asparagus into chunks and season with olive oil, salt and pepper. Once the grill is hot, put on the asparagus and grill the steaks for 6 minutes a side. Pull off the steaks and let them rest for 5 minutes before serving. Pull the asparagus off the grill at the same time.Caprese salad is one of our favorites and so easy to make. Slice some fresh tomatoes, top with a slice of fresh mozzarella and chopped fresh basil. Season with a little pepper. Right before serving drizzle with balsamic vinegar. We get ours from the Oilerie – aged 25 years. Serve it up and enjoy!