Ingredients
- 1 lb Asparagus, trimmed
- 2T The Olive Grove’s Milanese Gremolata or Tuscan Herb Olive Oil
- 1 1/2 C Grape tomatoes, halved
- 1/2t Fresh garlic, minced
- 2T The Olive Grove’s Sicilian Lemon or Traditional 18 Year Style Balsamic Vinegar
- 1/4t Sea salt
- 3T Goat cheese, crumbled
- 1/2t Black pepper
Directions
Cook asparagus in boiling water for 2 minutes until crisp and tender, then drain. Heat the olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in balsamic vinegar and cook for 3 minutes. Stir in salt. Arrange asparagus on a platter and top with tomato-balsamic mixture. Sprinkle with goat cheese and pepper.