I love roasted asparagus with olive oil, black pepper and salt roasted in the oven. But, the addition of the tomatoes and balsamic vinegar give it an added tanginess and oomph! Leave out the goat cheese if you are looking for a pareve side.
1 lb asparagus, trummed
2 tsp extra-virgin olive oil
1.5 cup grape tomatoes, halved
¼ tsp salt
2 Tbsp balsamic vinegar
½ tsp minced freshed garlic
3 Tbsp goat cheese, crumbled
½ tsp 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. Spring with goat cheese and pepper.