Cook Time 15 minutes
1 lb. asparagus, trimmed
2 tsp. Planeta Extra Virgin Olive Oil
1 1/2 cups halved grape tomatoes
1/2 tsp. minced fresh garlic
2 T. San Giacomo Balsamic Vinegar
1/4 tsp Sale di Cervia Sea Salt
3 T. crumbled Goat Cheese
1/2 tsp freshly ground black Tellicherry Peppercorns
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat Planeta Olive Oil in a large skilled over medium high heat. Add tomatoes and garlic,cook 5 minutes. Stir in San Giacomo Balsamic Vinegar and cook for 3 minutes. Stir in Cervia Salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with Goat Cheese and pepper.
Recipe adapted from and photo courtesy of "Cooking Light" Magazine, April 2011