Try This With Your Garden Tomatoes!

I keep using tomatoes from the garden, and the pile on my counter never seems to get any smaller – it is harvest time!  I made this recipe tonight.  It turned out perfectly, and it was so beautiful, I had to take “before” and “after” shots.

Fresh from the Garden

"After" - Voila!

Asparagus with Balsamic Tomatoes

1 pound asparagus, trimmed

2 teaspoons extra-virgin olive oil

1 ½ cups halved grape tomatoes

½ teaspoon minced fresh garlic

2 tablespoons balsamic vinegar

¼ teaspoon salt

3 tablespoons crumbled goat cheese

½ teaspoon black pepper

Steam asparagus until crisp-tender.  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.  Yield:  4 servings.

49 calories, 0.8g fat, 134mg sodium

From Cooking Light


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