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 šŸ™‚

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).Ā 

asparagus with basalmic tomatoes cooking tomatoes
asparagus with basalmic tomatoes close

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.Ā 

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.


5 thoughts on “Asparagus with Balsamic Tomatoes

  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.Dee

  3. 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 šŸ™‚

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