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Asparagus with Balsamic Tomatoes

Serves 4
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

Products suggested for this recipe:

EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $34.85


Add EVO Planeta from Sicily 500 ml to Cart
Great Goat cheeses of the world
A whole world of new flavors is yours to discover with this goat cheese combo
From $36.95


Add Great Goat cheeses of the world to Cart
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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