When it comes to asparagus, it is pretty much a no-brainer. My go-to way of making it is by roasting it, and when I do, it’s a safe bet that I will demolish the entire bunch in one meal. On my own.
Which is pretty good since the kids have yet to jump on the asparagus eating bandwagon.
Pity that.
When I was planning my contributions to our recent Girls’ Night In party this past weekend, I had pulled this recipe to make.
Because it’s crazy simple.
Because all the ingredients are on the list of foods I am currently eating.
And, well, because asparagus.
Natch.
It comes from the April 2011 issue of Cooking Light magazine in their 20-Minute Cooking section.
Which means it sometimes takes me awhile to try a new recipe.
(And really, two years is nuthin’!)
But it also means I can attest to the truth of their 20-minute claim.
Might have even come in under 15 minutes.
Which made this perfect for a Girls’ Night In contribution.
A quick weeknight side dish.
A great recipe to make with your farmer’s market bounty.
And a delicious way to celebrate asparagus and Spring produce.
And, really, goat cheese?
Just consider that the metaphoric cherry on top.
Hungry for more asparagus recipes?
This Roasted Asparagus Salas with Goat Cheese and Bread Crumbs is to-die-for good. Don’t miss it.
White wine infused shrimp and asparagus? Yes, please.
You can’t go wrong with this Toasted Roasted Vegetable Sandwich, one of my favorites. And hello avocado!
An Eat Your Veggies Stir-Fry that is a great way to take advantage of your farmer’s market haul.
Tomorrow? May 2013 in Instagram Review
Friday? Book review.
Asparagus with Balsamic Tomatoes
Recipe courtesy of Cooking Light magazine, April 2011
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
Directions:
- 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.
{ 5 comments… read them below or add one }
Your asparagus is lovely but with the balsamic tomatoes I’m in love.
Maureen | Orgasmic Chef recently posted..Leftover Veggies into a Cheesy Vegetable Roll – and In My Kitchen for June
I love any dish that has roasted tomatoes and goat cheese in it…you just can’t go wrong with those two! And roasted asparagus is pretty great also. :)
Joanne recently posted..Recipe: Samosa-Stuffed Sweet Potatoes
That looks awesome…have you tried Anne Burrell’s Asparagus and Red Onion salad?
Recipe here: http://www.foodnetwork.com/recipes/anne-burrell/asparagus-pecorino-and-red-onion-salad-recipe/index.html
Pic of my creation here: https://sphotos-b.xx.fbcdn.net/hphotos-prn1/22678_287655642897_8104259_n.jpg
Enjoy!
how can you go wrong with something this amazing! those flavors are meant to be together!
patsy recently posted..Annual Fishing Trip to Gananoque, Canada
Deliciousness! I roasted the
asparagus ~vs~ boiling. The flavor melody is Superb ?
soooo YUMMY =’s A happy tummy!