Recipes

[DiAnne]

I went to Farmer's Market on Friday and purchased asparagus. I picked the thick ones out and roasted them and used this recipe for the rest.

1 pound aspargus, trimmed
2 t extra-virgin olive oil
1-1/2 cups halved grape tomatoes.
1/2 t minced fresh garlic
2 T balsamic vinegar
1/2 t salt
3 T crumbled goat cheese
1/2 t black pepper

Cook asparagus in boiling water 2 minutes or until crisp tender. Drain.

Heat olive oil in large skillet over med-high heat. Add tomatoes and garlic. Cook 5 minutes. Sir in vinegar and cook 3 minutes. Stir in salt.

Arrange asparagus on a platter, top with tomato mixture. Sprinkle with cheese and pepper.

Very good!