chocolate chips in a glaze on the pumpkin bread. The content here is excellent.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- 1 pound fresh asparagus, cut into 2-inch pieces
- 1 cup grape tomatoes, halved
- 2 ounces goat cheese, cubed
Instructions
- Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
- Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
- Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.
- If you are making this ahead of time, you will want to wait until just before serving to add the goat cheese, so that it doesn’t discolor from the balsamic vinegar.
Nutrition Facts
| Calories | 87 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 102 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! Was looking for something different to do with asparagus and this hit the spot!
This was a refreshingly new way for me to make asparagus. It was simple to make, and my husband and I ate the entire bowl (yes 6 servings). We pared it with a shrimp dish. Perfect for summer!