Asparagus with Balsamic Tomatoes

Vegetarian
Gluten Free
Health score
34%
Asparagus with Balsamic Tomatoes
20 min.
4
86kcal

Suggestions


Welcome to a delightful culinary experience that celebrates the vibrant flavors of spring and summer! Our Asparagus with Balsamic Tomatoes is not just a side dish; it's a refreshing, eye-catching addition to any meal that will impress your family and friends. With its stunning colors and tantalizing flavors, this dish serves as a perfect complement to grilled meats or a wonderful stand-alone vegetarian option.

Made with fresh asparagus and juicy grape tomatoes, this recipe is as simple as it is delicious. The natural crunch of the asparagus pairs perfectly with the sweet, tangy balsamic reduction that brings out the best in the tomatoes. Enhanced with a hint of minced garlic and a sprinkling of creamy goat cheese, this dish is sure to please even the pickiest of eaters! Plus, it's gluten-free and vegetarian, making it a wholesome choice for those with specific dietary needs.

In just 20 minutes, you can whip up this vibrant dish that not only looks beautiful on the plate but also provides a light and nutritious option with only 86 calories per serving. Whether you're hosting a dinner party or simply looking to elevate your weekday dinner, Asparagus with Balsamic Tomatoes is the go-to recipe that will have everyone asking for seconds. Give it a try and discover the delicious and healthy flavors that await!

Ingredients

  • pound asparagus trimmed
  • tablespoons balsamic vinegar 
  • 0.5 teaspoon pepper black
  • 0.5 teaspoon garlic fresh minced
  • tablespoons goat cheese crumbled
  • 1.5 cups grape tomatoes halved
  • teaspoons olive oil extra virgin extra-virgin
  • 0.3 teaspoon salt 

Equipment

  • frying pan

Directions

  1. Cook asparagus in boiling water 2 minutes or until crisp-tender.
  2. Drain.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. 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.
  5. Sprinkle with cheese and pepper.
  6. Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes.
  7. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper.

Nutrition Facts

Calories86kcal
Protein21.55%
Fat43.18%
Carbs35.27%

Properties

Glycemic Index
45.5
Glycemic Load
1.96
Inflammation Score
-8
Nutrition Score
11.968695614649%

Flavonoids

Naringenin
0.38mg
Isorhamnetin
6.46mg
Kaempferol
1.63mg
Myricetin
0.08mg
Quercetin
16.18mg

Nutrients percent of daily need

Calories:86.36kcal
4.32%
Fat:4.47g
6.88%
Saturated Fat:1.87g
11.69%
Carbohydrates:8.22g
2.74%
Net Carbohydrates:5.1g
1.85%
Sugar:4.9g
5.44%
Cholesterol:4.83mg
1.61%
Sodium:191.04mg
8.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.02g
10.04%
Vitamin K:53.4µg
50.85%
Vitamin A:1432.59IU
28.65%
Folate:68.66µg
17.17%
Vitamin C:14.12mg
17.12%
Copper:0.33mg
16.54%
Iron:2.88mg
15.99%
Manganese:0.3mg
15.12%
Vitamin B1:0.19mg
12.75%
Vitamin E:1.89mg
12.62%
Fiber:3.12g
12.49%
Vitamin B2:0.21mg
12.43%
Potassium:378.05mg
10.8%
Phosphorus:101.75mg
10.17%
Vitamin B6:0.18mg
8.98%
Vitamin B3:1.49mg
7.46%
Magnesium:25.19mg
6.3%
Zinc:0.82mg
5.45%
Calcium:51.56mg
5.16%
Vitamin B5:0.44mg
4.38%
Selenium:2.97µg
4.24%
Source:My Recipes