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.
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