Wednesday, November 19, 2014

Warm Asparagus with Balsamic Tomatoes and Chevre

Category: Vegetables
Difficulty Rating: Medium-Easy
Very Healthy

This yummy vegetable dish is also very pleasing to the eye! Pretty enough for company--easy enough to make last minute--healthy enough to serve to everyone. Go to a Farmer's Market or a store that features organics in your area and get really fresh asparagus and sweet grape tomatoes. Somehow the sweet offsets the savory Chevre cheese...creating a succulent vegetable delight. Pair with something hot off the grill and you have dinner! Common Sense Tip: If you don't have grape tomatoes--try using sun-dried tomatoes (drain off the oil they're packed in). They need no pre-roasting! Featured in our favorite recipe source: "Cooking Light" magazine. Yield:  Serves 5-8 depending on portion size.


1 lb. asparagus (trim of the woody ends)
3 t olive oil
1 1/2 C halved grape tomatoes
1/2 t minced fresh garlic
2 T balsamic vinegar
1/4 t salt
3 T crumbled goat cheese
1/2 t black pepper


Heat oven to 375 degree. Rub or spray a foil-covered cookie sheet with 1 t olive oil and roast halved grape tomatoes until they are wizened like old men. If you are in a hurry--skip this step and use the tomatoes un-roasted. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain. Heat remaining 2 t oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook three minutes. Stir in salt. Arrange asparagus on platter; top with tomato mixture. Sprinkle with cheese and pepper.

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