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)