Tuesday, March 20, 2012

Asparagus with Balsamic Tomatoes

I always seem to miss the foodie holidays... Pi day, national pancake day, etc. I really need to get up with it a little more because it always looks like a lot of fun to participate in these days. One thing that I do know is that today is the first day of spring, so here is a "springy recipe" to celebrate :)

Side dishes are something I don't plan for very well... I usually will do okay with having a side of bread with soup but for most meat and casserole-type dishes, I really don't do sides. There are a couple of reasons behind this: 1) I'm already making the main dish and don't want to have to work too hard on another aspect of the meal and 2) I don't want sides that are loaded with calories. It has been a little while since I have made this, but this asparagus recipe meets both of those qualifications. Quick, pretty simple, and it clocks in at 69 calories a serving (4 servings). 
I've talked before about how much we like asparagus, and this recipe is no different. My only swap was feta for goat cheese, as I am not the biggest goat cheese fan. Be sure to use a vinegar you really like here as the balsamic flavor is quite prominent (a bonus in my book). Enjoy!

(Printable Recipe)

Asparagus with Balsamic Tomatoes
Adapted from Cooking Light April 2011

1 lb. asparagus, trimmed
2 tsp. olive oil
1-1/2 cups halved grape or cherry tomatoes
1-2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1/4 tsp. salt
3 Tbsp. crumbled feta cheese
1/2 tsp. black pepper

Bring a large pot of water to boil. Add trimmed asparagus and cook for 2 minutes. Drain immediately and rinse under cold water to stop the cooking process. 

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook for 5 minutes. Stir in the balsamic vinegar, and cook 3 minutes. Mix in salt. Arrange asparagus on a serving platter on on individual plates. Sprinkle with feta and black pepper.


  1. This really sounds delicious.I'm new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that.I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

  2. This sound wonderful! I'm so happy to have found your site.
    A little confused......isn't Feta made from goat or sheep milk? Being a Mediterranean cheese I'm sure it is, but now thinking about it maybe the US made version isn't. Anyway it's good. All I need now is the asparagus.
    Thanks bunches.


    1. Not sure if this is a different just in the US or not, but I typically see feta made from both cow's and goat's milk at the store. We go for the cow's milk variety :)

  3. What an unusual recipe for asparagus! I never manage to post around the foodie holidays either!!!

  4. I've been eating so much asparagus lately and am definitely looking for ways to switch it up. This looks like a great side (or lunch)!


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