Asparagus with Goat Cheese and Balsamic Tomatoes

Don't you hate it when the weather gods tease you with promises of Spring? It was beautiful here last week with sunny skies and warmer days. This week we've had rain, colder temperatures, and a promise of snow! Never fear, the weather gods can't get me down- in the kitchen.

My favorite Spring veggie has to be asparagus. I love it. The grocery store had some really good looking bundles this weekend and I had to buy a bunch. My favorite way to make asparagus is to roast them. Tossed with salt, pepper, and olive oil in the oven for 15 minutes. I came across this recipe in a recent Cooking Light magazine and just had to try it.

Topped with goat cheese and balsamic tomatoes, I ate more asparagus than I ever have in one sitting. How did I not know goat cheese went so well with this veggie? We hardly ever have any in the house, but I bought a log on our recent trip to Costco that was only $7! I'm planning on using up this cheese in all kinds of ways, on top of a pizza, wrapped up in chicken, as an afternoon snack...

The hubbs had to bring his thick study book with him to the table, but was still able to enjoy his dinner. Three days in and he's already going crazy!

Source: Cooking Light

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

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.


What's your favorite Spring vegetable?