Asparagus with Balsamic Tomatoes

YIELD 4 servings

ACTIVE TIME 5 min

TOTAL TIME 15 min

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

INSTRUCTIONS

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.

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.

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.

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.

NUTRITION

Calories 69

Fat 3.9g

Satfat 1.4g

Monofat 2g

Polyfat 0.3g

Protein 3g

Carbohydrate 6.5g

Fiber 2.1g