| 8 | 15 | 95 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 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) |
| 1/4 tsp | Salt |
| 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
Asparagus
is a great source of fiber and vitamins A, C and E which are important antioxidants
| Milk Alternative | 0.1 |
| Vegetables | 2.6 |
