Balsamic vinegar tends to put the finishing touch on just about anything. It’s a staple in my cabinet and I use it whenever I want to give something a little “zing”. When I saw this recipe in Cooking Light, I knew that this was going to make an appearance in our kitchen.
The original recipe called for just the asparagus and tomatoes but I added onions because (as you all know by now) I love them. I can’t make a dish without onions. When I went to the store and was shopping for ingredients for this dish, I saw yellow pearl onions and thought it would be the perfect accompaniment for the tomatoes. Boy was I right…
Asparagus with Balsamic Tomatoes and Onions
1 lb asparagus, trimmed
2 tsp extra-virgin olive oil
1 ½ c halved grape tomatoes
1c yellow pearl onions
2 garlic cloves, minced
2 tbsp balsamic vinegar
½ tsp salt
½ tsp black pepper, divided
3 tbsp crumbled goat cheese
Inspired by Cooking Light
Cook asparagus in boiling water 2 mins or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes and onions; cook 3 mins. Add garlic and cook another 2 mins or until onions are cooked through. Stir in vinegar; cook 3 mins. Stir in salt and ¼ tsp pepper.
Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and remaining pepper.
I served this side dish with baked chicken and honey-almond rice. It made for a great meal!