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Balsamic Tomatoes and Asparagus

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.

Finishing Touches

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.


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