Asparagus with Balsamic Tomatoes

posted in: Gluten-free, Side Dish, Vegetable | 3

What’s not to love – goat cheese, balsamic vinegar, tomatoes, asparagus. The combination is just great together. When I first discovered asparagus, it was out of a can and I really liked it. But let’s be honest, it’s not the same as fresh!

Asparagus with Balsamic Tomatoes
Author: 
Recipe type: Vegetable
Serves: 4
 
Ingredients
  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1½ 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
Instructions
  1. Cook asparagus in boiling water 4 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.
Nutrition Information
Serving size: ¼ Calories: 75 Fat: 4 g Saturated fat: 1 g Unsaturated fat: 2 g Trans fat: 0 Carbohydrates: 7 g Sugar: 4 g Sodium: 102 mg Fiber: 3 g Protein: 4 g Cholesterol: 3 mg
2 Weight Watchers Smart Points per serving

Cook asparagus in boiling water 4 minutes or until crisp-tender. Drain.

DSC_0011

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.

DSC_0015

Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

DSC_0017

3 Responses

  1. Kelly Reynolds

    We made this last night and it was incredible! We don’t love tomatoes, but cooked and with the balsamic and goat cheese, it’s hard to go wrong. This will be a new side staple for us.

Leave a Reply

Rate this recipe: