Asparagus with Balsamic Tomatoes

This is a simple vegetable side to make that has so much flavor and adds a lot of color to your plate.  The goat cheese melts perfectly and adds a really creamy texture to this dish. 

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  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • 1/2 teaspoon black pepper


Preheat oven to 400° F.

Wash and trim asparagus stalks.  Place asparagus in a baking dish or pan in a single layer.  Drizzle with olive oil and sprinkle with salt and cracked pepper.  (The original recipe has you steam the asparagus but I pretty much always prefer my veggies roasted).  Roast in the oven for 5-7 minutes, depending on how well done you like them, stir them around once during roasting.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic and cook for 5 minutes, stirring frequently. Stir in vinegar and cook for another 2-3 minutes, making sure to scrape the bottom of the pan to get any garlic that may have stuck to it. Stir in salt. Plate the asparagus and put the tomatoes on top. Top with crumbled goat cheese.  Make sure you scrape all of the sauce out of the pan and pour on top.  This makes the goat cheese melt and helps give this dish a wonderful creamy texture.