I absolutely adore every single ingredient in this dish. I whipped it up for lunch one day and ate it all‼
The tender asparagus with the sweet tomatoes topped with tangy balsamic vinegar and creamy goat cheese, I die…
What you need,
1 lb. asparagus spears, trimmed
2 tsp. extra virgin olive oil
1½ cups grape tomatoes, halved
1 clove garlic, minced
2 tbsp. balsamic vinegar
¼ tsp. salt
2 tbsp. crumbled goat cheese
½ tsp. freshly ground black pepper
In a large high sided frying pan heat 3 cups of water over high heat until boiling. Add the asparagus and cook for 3 minutes or until just tender. Remove the cooked asparagus from the water with tongs and place on a paper towel to drain.
Dump the water out of the pan and add the olive oil. Stir in the tomatoes and cook for 2-3 minutes until they start to soften. Add the garlic and cook 1 minute more until fragrant. Stir in the balsamic vinegar and salt. Cook for 2 more minutes until the glaze thickens a little bit. Add the asparagus back in to pan and stir to coat.
Place the asparagus on a plate and pour the tomato/vinegar mixture over it. Sprinkle on the goat cheese and pepper.
Stuff in your face!
This would be a fantastic side dish with chicken or fish or steak.
I was happy just to eat it as it. It is just fantastic!
Recipe from Cooking Light Magazine