|5 min||10 min||15 min||4|
|30 medium spear(s)||Asparagus (trimmed)|
|1 1/2 cup||Grape tomatoes (halved)|
|2 tsp||Extra virgin olive oil|
|2 tbsp||Balsamic vinegar|
|1/2 tsp||Garlic (minced)|
|1/2 tsp||Black pepper|
|3 tbsp||Goat cheese, semi-soft (crumbled, optional)|
1. Cook asparagus in boiling water for 2 minutes or until crisp-tender, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook for 5 minutes. Stir in balsamic vinegar; cook for 3 minutes. Stir in salt.
3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese (optional) and pepper.
To make this recipe Dairy-Free - omit the cheese
is a great source of fiber and vitamins A, C and E which are important antioxidants