Asparagus With Balsamic Glazed Tomatoes
Asparagus is one of the first vegetables to emerge from the garden each spring, though we now can buy it year round. We love asparagus and it always is a great side dish for almost any meat, poultry or seafood dish but it is also very healthy for you too. Asparagus is actually a member of the lily family and contains more folate than any other vegetable. It also is a good source of vitamin A, C, and K as well as glutathione which minimizes skin damage, and is said to even boost the libido!
A great tip for preparing asparagus spears for cooking is to snap off the bottom woody stem with your fingers instead of cutting it with a knife as the spear will naturally break just where the tough end begins. This easy recipe is delicious and quick to assemble and would be a great spring side dish for any meal. I love the combination of flavors so much that I can enjoy a plate of asparagus topped with tomatoes and a crumble of goat cheese for lunch along with some crusty Italian bread.
Deborah Mele 2013
Asparagus With Balsamic Glazed Cherry Tomatoes
Yield: Serves 4
Prep Time: 15 mins
Cook Time: 12 mins
1 Pound Asparagus, Trimmed
2 Teaspoons Extra Virgin Olive Oil
2 Teaspoons Minced Fresh Garlic
1 Pint Cherry Tomatoes, Halved
2 Tablespoons Balsamic vinegar
Fine Sea Salt & Cracked Black Pepper to Taste
3 to 4 Tablespoons Goat Cheese Crumbles
Cook the asparagus in boiling water for about 3 to 4 minutes or just until tender crisp.
Drain in a colander and run cold water over the asparagus to cool, then allow to drain.
Heat the oil in a frying pan over medium heat, then add the garlic.
Cook for a minute or two or until fragrant, then add the tomatoes.
Cook the tomatoes until they begin to soften, 3 to 4 minutes, then season with salt and pepper.
Add the balsamic vinegar and cook 2 to 3 minutes until thickened.
Arrange the asparagus onto a platter, then pour the tomatoes on top.
Garnish with the crumbled goat cheese and serve.