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:

Sale Di Cervia
Hand harvested organic sea salt from the Adriatic. Also called Popes Salt. Taste the difference!
From $5.99

Great Goat cheeses of the world
A whole world of new flavors is yours to discover with this goat cheese combo
From $35.99

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Traditional Aged Balsamic of Reggio Emila
Aged 12-50 years, these authentic Balsamics (Red, Silver, Gold) from Reggio Emila are sublime.
From $104.00

Planeta Extra Virgin Olive Oil DOP from Sicily
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $29.99

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Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $3.50

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