Ingredients: Makes 7 servings
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
1.5 cups grape tomatoes
1/2 teaspoon minced garlic
2 tablespoons balsamic vinegar
1/8 teaspoon salt
3 tablespoons goat cheese
1/2 teaspoon black pepper
Directions:
- Place a pot of water on the stove over high heat. Blanch asparagus in boiling water for about 1 minute until bright green. Transfer to an ice bath to quickly stop cooking and drain.
- Heat olive oil in a large saute pan over medium-high heat. Add tomatoes and garlic. Cook about 5 minutes or until tomatoes are slightly caramelized and ready to burst. Stir in vinegar and simmer until mixture has reduced and slightly thickened. Stir in salt.
- Arrange asparagus on a platter. Top asparagus with tomato balsamic mixture. Crumble goat cheese over asparagus and sprinkle with pepper.
Serving Size:
1/2 cup
Nutritional Information:
Per serving: 70 calories, 5 g fat, 1 g saturated fat, 60 mg sodium, 5 g carbs, 3 g sugar, 2 g fiber, 3 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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