Asparagus with Balsamic Tomatoes

(serves 4)

1 lb. asparagus, trimmed
2 tsp. extra-virgin olive oil
1 1/2 c. halved grape tomatoes
1/2 tsp. minced fresh garlic
2 Tbsp. balsamic vinegar
1/4 tsp. salt
3 Tbsp. crumbled goat cheese
1/2 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. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Recipe from Cooking Light

Nutrition information per serving:

Calories 69
Total fat 3.9g
Saturated fat 1.4g
Cholesterol 4mg
Sodium 181mg
Carbs 6.5g
Dietary fiber 2.1g
Protein 3g