This Asparagus with Balsamic Tomatoes recipe is a quick and easy side dish for a warm spring or summer night.
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
How to Make It
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
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. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
Calories 111; Fat 3g (sat 6g); Sodium 151mg
Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
Calories 43; Fat 8g (sat 1g); Sodium 134mg
Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.
Calories 49; Fat 3g (sat 3g); Sodium 153mg
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So quick and easy. I've used feta, blue cheese and other cheeses when we don't have goat cheese, all worked. Although grape tomatoes are best, I've used Roma in a pinch. Still good. Makes a beautiful presentation with the dark green, bright red and white. Thank you.
This was delish, simple and fast to make! I didn't have goat's cheese but used fresh parm instead, as well as caramelized onions. I also just used Roma tomatoes and they were fantastic. I would make this again for sure!
We were thrilled with this recipe. Will be in regular rotation for sure. Loved the goat cheese and the tomatoes, although I think I overcooked mine a tad. Still really tasty. Very forgiving recipe. Might try cooking the asparagus in the microwave like other reviewers have suggested.
Easy, tasty, time-saver that lends itself to numerous variations.
Loved it! We opted to grill the asparagus with a little olive oil & garlic granules. We used a cherry-bourbon balsamic, added some crushed red pepper flakes in the tomato prep process, and also added fresh curly parsley when plating. Definitely on the 'make again' list! We're looking forward to trying some of the other variations too!
Crazy delicious! We used campari tomatoes cut into quarters because that's what we had and they didn't hold their shape well so it ended up being a little bit more like a chunky tomato sauce that we topped the asparagus with but the taste was still fantastic. We had this with macaroni and cheese and the tomato topping also tasted amazing with the macaroni. Very delicious and easy side dish!