Asparagus with Balsamic Tomatoes and Goat Cheese
This post may contain affiliate links, which won’t change your price but will share some commission.
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
Looks super! I love anything with goats cheese! 😀