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Asparagus with Balsamic Tomatoes

Photo: Joseph De Leo; Styling: Thom Driver
Total time 20 mins
Yield 4 servings
This Asparagus with Balsamic Tomatoes recipe is a quick and easy side dish for a warm spring or summer night.

Ingredients

  • 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

Nutrition Information

  • calories 69
  • fat 3.9 g
  • satfat 1.4 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 6.5 g
  • fiber 2.1 g
  • cholesterol 4 mg
  • iron 1.6 mg
  • sodium 181 mg
  • calcium 45 mg

How to Make It

  1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

  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. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

  3. 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.

  4. Calories 111; Fat 3g (sat 6g); Sodium 151mg

  5. 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.

  6. Calories 43; Fat 8g (sat 1g); Sodium 134mg

  7. 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.

  8. Calories 49; Fat 3g (sat 3g); Sodium 153mg

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.