2012 (1)
18 May 2011
Asparagus with Balsamic Tomatoes
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1 lb asparagus, trimmed 2 teaspoons extra-virgin olive oil 1½ cups grape tomatoes, halved 1 teaspoon shallot, minced ½ teaspoon garlic, minced 2 tablespoons balsamic vinegar ¼ teaspoon salt 3 tablespoons goat cheese, crumbled ½ teaspoon black pepper Cook asparagus in boiling water 2 minutes or until crisp and tender. Drain. Broil tomatoes in oven until slightly charred. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté shallots and garlic for 5 minutes. Stir in vinegar; cook 3 minutes. Add charred tomatoes to the pan and toss to coat. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.Yields: 4 servings.Recipe adapted from Cooking Light
POSTED AT 12:00 AM