Asparagus with Balsamic Tomatoes

Ingredients:

1 lb. asparagus, trimmed

2 tsp. extra-virgin olive oil

1 1/2 cups halved grape tomatoes

1/2 tsp. minced fresh garlic

2 T. balsamic vinegar

1/4 tsp salt

3 T. crumbled goat cheese

1/2 tsp black pepper

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain. Heat olive oil in a large skilled 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. Yield 4 servings. Recipe and photo from Cooking Light, April 2011