I wasn’t sure what to pair with that Baked Everything Chicken I made a few days ago. I did have some asparagus that was aging in the fridge… and knowing that the last thing I wanted to do was to let that asparagus spoil, I decided to finally make this recipe.
This dish turned out to taste even better than it looked, and I know based upon the pictures… that’s hard to believe. Seriously, it was REALLY good. It only takes moments to cook, and the presentation is perfect for guests.
Balsamic Asparagus and Tomatoes
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
3. Stir in vinegar; cook 3 minutes. Stir in salt and pepper.
4. Arrange asparagus on a platter; top with tomato mixture.
Per 1/4 recipe serving:
CAL 73; CARB 10g; FAT 3g; SAT FAT 0g; PROT 4g; FIB 4g; SUG 4g
WW Points+: 2; WW Smart Points: 2