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Saturday, December 17, 2011

Asparagus with Tomato and Goat Cheese


A delicious side dish that can double as a salad when served cold.

Ingredients (For four)
  • 1 pound fresh asparagus spears
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups cherry tomatoes, halved
  • 2 fresh garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons crumbled goat cheese
  • 1/2 teaspoon fresh ground black pepper
  • Sea salt to taste
Preparation
  • Heat olive oil in a large skillet over medium-high heat.
  • Add tomatoes and garlic and sauté for 1 minute.
  • Add asparagus and sauté for another 3 minutes.
  • Stir in vinegar and cook 2 minutes more.
Arrange asparagus on a platter, topped with tomato mixture. Sprinkle with cheese and pepper. You can kick it up a bit by adding pine nuts and black olive to the saute when you add the balsamic. 

Calories 75; Fat 2.3g (sat 0.3g)

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