This simple and colorful side dish is the perfect addition to any springtime meal. Plus, any time I can smother veggies in goat cheese, I’m totally on board!
Tangy balsamic cooks down to glaze sweet grape tomatoes. It’s a beautiful topping for perfectly tender asparagus. And if you’re like me, you might add just a little extra goat cheese at the end 😉
If you check out the link in the recipe below, they also have Raisin and Pine Nut, Sesame-Ginger Glazed and Lemon-Tarragon variations of this recipe. Yum!
Asparagus with Balsamic Tomatoes
Cooking Light April 2011
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Amount per serving
Saturated fat: 1.4g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.3g
Big Flavors Rating: 4 Stars