Well, it finally happened. My co-workers banded together and placed a moratorium on my baked goods for at least 2 weeks. Bollocks! I have so many delicious recipes I was hoping to try this month, but suppose it wouldn’t hurt to make something healthy for a change.
This shouldn’t be too hard … right? Right?!
Luckily, my local farmer’s market was brimming with seasonal fruits and veggies this week, and it was easy to be inspired. I’ve always loved asparagus but have never been particularly imaginative when preparing it. When I spotted this recipe on myrecipes.com, I couldn’t pass on the opportunity to try it. Ohemgee! I scarfed down the entire recipe – which apparently makes 4 servings?! – in one sitting. It’s sooo flavorful – especially if you double the garlic like I did. Seriously, double the whole freaking recipe. On second thought, triple it. It’s that good!
ASPARAGUS WITH BALSAMIC TOMATOES AND GOAT CHEESE
Yields: 4 servings
- 1 pound fresh asparagus, trimmed
- 2 tsp extra-virgin olive oil
- 1 1/2 cups fresh grape tomatoes, halved
- 1 tsp minced fresh garlic
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 3 tbsp crumbled goat cheese
- 1/4 tsp freshly cracked 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. Sprinkle with cheese and pepper.