Grilled Asparagus with Citrus Dressing

Blanch the tomatoes in boiling water. Peel, quarter, and remove the seeds. Mix with 4 tablespoons of olive oil, then spread on a baking sheet. Sprinkle with powdered sugar and bake for 1.5 hours until mostly dried. Turn occasionally and sprinkle with powdered sugar. Remove from the oven and let cool. Finely dice the dried tomatoes. Peel the bottom third of the asparagus. Cut one stalk into thin strips lengthwise using a vegetable peeler, then set aside for garnish. Halve the remaining asparagus. Season to taste with salt and pepper, then drizzle with 2 tablespoons of oil. Cook on a grill for about 6 minutes, turning often. Mix the fruit juices with the honey and remaining oil. Mix in the cilantro and diced tomatoes, then season to taste with salt. Transfer the asparagus to plates and garnish with the tomato quarters, thinly sliced asparagus, and cilantro leaves. Drizzle with the dressing and sprinkle with the parmesan cheese.