Asparagus with Balsamic Tomatoes and Goat Cheese

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I know my mom is going to read this and think, “Eww I HATE goat cheese!” and maybe you do too, but I love goat cheese! We have a local goat farm and they make the BEST goat cheese I have ever had, and I’m always trying to find great ways to use it. So if you are one of those people who hates goat cheese I would just recommend still making this recipe and just leave off the goat cheese! It’s so good and only 70 calories a serving (less if you leave off the goat cheese!) Here is what you do….

Shopping List

  • 1 bunch of asparagus (about a pound)
  • 1 container of cherry tomatoes
  • 1 head of garlic (only need two cloves)
  • Extra virgin olive oil
  • Balsamic vinegar
  • Goat cheese

Step 1. Prep all ingredients: Cut ends off of asparagus, cut cherry tomatoes in half, and mince 2 cloves of garlic (about 2 teaspoons)

Step 2. Steam or boil asparagus untill “Crisp tender”.

Step 3. In a large skillet heat 2 teaspoons extra virgin olive oil over medium-high heat. Add tomatoes and garlic, and cook for 5 minutes. Add 2 tablespoons of balsamic vinegar and cook for another 3 minutes.

Step 4. Place asparagus on plate or platter, pour balsamic tomato mixture over, and crumble about 20 grams of goat cheese on top (or don’t).

And there you have it: about 10 minutes of work, 6 ingredients or less, and under 100 calories!

♥ Tyler!

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