1 lb asparagus, trimmed
2 tsp extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 tsp minced fresh garlic
2 TBSP balsamic vinegar
1/4 tsp salt
3 TBSP crumbled goat cheese
1/2 tsp black pepper
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
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.
How beautiful is this dish?
Categories: Sides & Salads Tags:
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Roastedasparagus
Photo Credit: My Recipes
IMG_5898
IMG_5900
Photo Credit: Cate Bogue