What you need,
1 lb. asparagus spears, trimmed
2 tsp. extra virgin olive oil
1½ cups grape tomatoes, halved
1 clove garlic, minced
2 tbsp. balsamic vinegar
¼ tsp. salt
2 tbsp. crumbled goat cheese
½ tsp. freshly ground black pepper
In a large high sided frying pan heat 3 cups of water over
high heat until boiling. Add the asparagus and cook for 3 minutes or until just
tender. Remove the cooked asparagus from the water with tongs and place on a
paper towel to drain.
Dump the water out of the pan and add the olive oil. Stir in
the tomatoes and cook for 2-3 minutes until they start to soften. Add the garlic
and cook 1 minute more until fragrant. Stir in the balsamic vinegar and salt.
Cook for 2 more minutes until the glaze thickens a little bit. Add the
asparagus back in to pan and stir to coat.
Place the asparagus on a plate and pour the tomato/vinegar
mixture over it. Sprinkle on the goat cheese and pepper.
Jen of My Tiny Oven
