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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asaparagus with Balsamic Tomatoes Recipe

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This recipe for Asaparagus with Balsamic Tomatoes is from The Faunce Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb asparagus, trimmed
2 tsp olive oil
1½ c. halved grape tomatoes
½ tsp minced fresh garlic
2 tsp balsamic vinegar
¼ tap salt
3 T crumbled goat cheese
½ tsp black pepper
Directions:
Directions:
Cook asparagus in boiling water for 2 min and drain.

Heat olive oil in a large skilled over medium-high heat. Add tomatoes and garlic; cook 5 minutes.

Stir in vinegar; cook 3 minutes.

Stir in salt.

Arrange asparagus on a platter; top with mixture and sprinkle with cheese and pepper.
Personal Notes:
Personal Notes:
Favorite side dish loved by all (except Uncle Jim).

 

 

 

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