Thursday, April 21, 2011

Asparagus with Balsamic Tomatoes

It is Thursday evening and Jud made an amazing meal.  He made his famous catfish dinner using talapia. His recipe is on the website.  Green beans seasoned with deer sausage and onions.  Cooked to perfections.  But the hit was a new dish I found in my  April - Cooking Light Magazine.  Easy and delicious.

Printable Recipe:

1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes -Jud didn't half them
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
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. Yield 4 servings.  I probably ate 3 of the servings.  Loved it.

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