• 1 lbs asparagus, trimmed
• 2 tsp olive oil
• 1.5 cups halved grape tomatoes
• 0.5 tsp minced garlic
• 1 Tbs balsamic vinegar
• 0.25 tsp salt
• 3 Tbs crumbled goat cheese
• 0.5 tsp black pepper

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

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Top asparagus with tomato mixture. sprinkle with cheese and pepper.

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