Asparagus With Balsamic Glazed Tomatoes

Asparagus is one of the first vegetables to emerge from the garden each spring, though we now can buy it year round. We love asparagus and it always is a great side dish for almost any meat, poultry or seafood dish but it is also very healthy for you too. Asparagus is actually a member of the lily family and contains more folate than any other vegetable. It also is a good source of vitamin A, C, and K as well as glutathione which minimizes skin damage, and is said to even boost the libido!

A great tip for preparing asparagus spears for cooking is to snap off the bottom woody stem with your fingers instead of cutting it with a knife as the spear will naturally break just where the tough end begins. This easy recipe is delicious and quick to assemble and would be a great spring side dish for any meal.

I love the combination of flavors so much that I can enjoy a plate of asparagus topped with tomatoes and a crumble of goat cheese for lunch along with some crusty Italian bread.

Buon Appetito!
Deborah Mele 

Asparagus With Balsamic Glazed Cherry Tomatoes

Asparagus With Balsamic Glazed Cherry Tomatoes

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

A vibrant mix of tomatoes and goat cheese tops tender blanched asparagus spears in this easy dish.


  • 1 Pound Asparagus, Trimmed
  • 2 Teaspoons Extra Virgin Olive Oil
  • 2 Teaspoons Minced Fresh Garlic
  • 1 Pint Cherry Tomatoes, Halved
  • 2 Tablespoons Balsamic vinegar
  • Fine Sea Salt & Cracked Black Pepper to Taste
  • 3 to 4 Tablespoons Goat Cheese Crumbles


  1. Cook the asparagus in boiling water for about 3 to 4 minutes or just until tender crisp.
  2. Drain in a colander and run cold water over the asparagus to cool, then allow to drain.
  3. Heat the oil in a frying pan over medium heat, then add the garlic.
  4. Cook for a minute or two or until fragrant, then add the tomatoes.
  5. Cook the tomatoes until they begin to soften, 3 to 4 minutes, then season with salt and pepper.
  6. Add the balsamic vinegar and cook 2 to 3 minutes until thickened.
  7. Arrange the asparagus onto a platter, then pour the tomatoes on top.
  8. Garnish with the crumbled goat cheese and serve.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 106Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 232mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 6g

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  1. I made this for dinner tonight and it was awesome. We love your website and have enjoyed every recipe we’ve tried. Thanks

  2. I made this for dinner and my family and I loved it. It has that old world Italian taste that I grew up with and enjoy so much. Your recipes bring me back to my roots. Thanks so much for sharing all your recipes and blogging about Italy. I will get to your Guest house one of these years, I’m saving my penny’s.

  3. This was delicious; thank you. Very easy. The asparagus looked pretty sad at several places I went to so I gave up and made it with string beans.

    The star of this side for me are the tomatoes in balsamic. I’m certain I’ll be making my roasted tomatoes on top of the stove with this simple dressing many times.

    Goat cheese crumbles – nice touch.

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