I have a confession to make—I don’t really like side dishes all that much. Sure, I like to eat vegetables, salads, macaroni and cheese, but when it comes to preparing an extra dish, I don’t always have the time and energy for cooking something else each night.
In an effort to eat more balanced meals each night, I’m trying to find easy (yet delicious) side dishes. My first side dish experiment turned out great—almost. The main dish, Honey Garlic Balsamic chicken, was not very good. I’m not sure what happened, but there will most definitely not be a blog post on that…
But, the asparagus stole the show anyway. The chicken didn’t stand a chance. Asparagus, tomatoes, and goat cheese? Yes, please. Who am I kidding? Add goat cheese to anything and I am a happy camper. Plus, the dish didn’t take long to prepare. Maybe this whole balanced meal thing isn’t so bad after all. I just need to work on the main dish part for next time.
1 lb. asparagus, ends trimmed
1 tablespoon extra-virgin olive oil
1 1/2 cups halved grape tomatoes
2 cloves garlic, minced
2 tablespoon balsamic vinegar
1/4 teaspoon salt
3 tablespoons soft goat cheese, crumbled
Freshly ground black pepper
Bring large pot of water to a boil. Add asparagus and cook for 2 to 3 minutes. Drain the asparagus and set aside.
Heat olive oil over medium heat in a large skillet. Add garlic and tomatoes to skillet. Cook for 3 to 5 minutes until tomatoes soften.
Add the balsamic vinegar to the skillet. Cook an additional 2 to 3 minutes. Tomato mixture should be thick and slightly syrupy. Stir in salt.
Place asparagus on serving dish and top with tomato mixture and goat cheese. Season with pepper and serve.