Fresh asparagus cooked and topped with pan roasted cherry tomatoes doused in balsamic vinegar and topped with creamy goat cheese for a flavor packed side dish!
WW My Way Smart Points: 1 Green, 1 Blue, 1 Purple
Cooking the Asparagus
I chopped off the hard ends of the asparagus and then placed them in boiling water for about 5 minutes.
Pan Roasting the Tomatoes
While the asparagus was cooking, I added the garlic and tomatoes into a medium pan and cooked them for a few minutes until the tomatoes began to soften. I then stirred in the balsamic vinegar and let it cook for a few more minutes for the tomatoes to absorb the flavor.
I drained the asparagus and the placed them on a nice little platter. I then dumped the tomato mix over top the asparagus and then crumbled my coat cheese on top.