Aura12/01/11




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.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6620

























INGREDIENTS













  • 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










  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.



  3. Arrange asparagus on a platter; top with tomato mixture. Spring with goat cheese and pepper.















CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

EXCELLENT!

Rating:
 
5.0
Reviewed by Tina
December 14, 2011
 

I made this last night for dinner and the taste of these asparagus was amazing. I made them pareve so I left out the goat cheese. Delicious anyway! Easy, tasty, and loved the addition of the tomatoes. A winner!

 
 
 
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