Fresh asparagus are now appearing in the produce aisles of the market, and I look forward to its reappearance each year. This is one vegetable I really love. When I first start cooking it again I usually just steam it briefly so it’s just crisp tender and serve it with a little butter or spritz it with lemon juice. But after having it that way a few times I start looking for ways to dress it up and offer more variety.
This recipe is a new and different way that I have found to prepare it. The asparagus is cooked briefly, and while that’s going on you make a sauce out of olive oil, garlic, grape tomatoes and balsamic vinegar. When you serve it, sprinkle goat cheese over the top. This makes a great side dish to go with almost any entree I can think of. Every bite provides some crispness from the asparagus, some tartness from the balsamic tomato sauce, and then some creaminess from the goat cheese. What a mouth sensation!! I was so happy to see that there was some leftover, because I’m having it again tomorrow with a poached egg for my lunch.
Can you also believe that you can get so much pleasure and goodness for only 69 calories and 6.5 g carbohydrates/serving? Yes, my kind of dish, indeed.
ASPARAGUS WITH BALSAMIC TOMATOES
Yield: 4 servings
- 1 pound asparagus, trimmed
- 2 teaspoons extra virgin olive oil
- 1 1/2 cups halved grape tomatoes
- 1/2 teaspoon minced fresh garlic ( 1 small clove)
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 3 tablespoons crumbled goat cheese
- dash black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain and keep warm.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
Stir in vinegar; cook 3 minutes. Stir in salt.
3. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
SOURCE: Cooking Light; April, 2011