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)