13-Minute Meals: Asparagus with Balsamic Tomatoes
Recipe by Chef Suzanne, as seen on the Noon Show Feb. 25.
1 pound asparagus cleaned and trimmed
2 teaspoons extra virgin olive oil
1 teaspoon capers
1 ½ cups halved grape tomato
1 teaspoon fresh garlic
2 tablespoon balsamic vinegar
¼ teaspoon salt
3 tablespoons crumbled goat cheese
½ teaspoon black pepper
Cook asparagus in boiling water for 2 minutes. Prior to placing asparagus in water squeeze lemon juice from lemon and throw the lemon into the water. Heat oil in large skillet over medium high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Place asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper. Makes 4 servings. (69 calories per serving) Great with beef tenderloin or grilled chicken.