*{Side Dish of the Month}*
featured in the April Cooking Light magazine.
This recipe was so good, we could eat it every day. Asparagus is in season right now, inexpensive and so good when you start experimenting just a little. This will be a favorite on our dinner table for years to come!! If you click on the link there are several variations listed as well, we have yet to try these but we're guessing they are just as delicious. (Raisin & Pine Nut, Sesame-Ginger Glazed, and Lemon-Tarragon).
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
Preparation
- 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. Yield: 4 servings.
- Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg
We have a shortage of good side dishes in our house. I resort to a simple side salad or regular steamed vegetables a lot. This is a great and totally simple alternative. I love the idea. Thanks, Barb!
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