• 1 lb  Asparagus, trimmed
  • 2 Tbsp  J. Olive Co. Milanese Gremolata EVOO
  • 2 Tbsp  J. Olive Co. Sicilian Lemon Balsamic
  • 1 1/2 C  Grape tomatoes, halved
  • 1/2 tsp  Fresh garlic, minced
  • 1/4 tsp  Sea salt
  • 3 Tbsp  Goat cheese, crumbled
  • 1/2 tsp  Black pepper


Cook asparagus in boiling water for 2 minutes until crisp and tender, then drain.  Heat the olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic; cook 5 minutes.  Stir in balsamic vinegar and cook for 3 minutes.  Stir in salt.  Arrange asparagus on a platter and top with tomato-balsamic mixture.  Sprinkle with goat cheese and pepper.

Recipe courtesy of 692 Olive

Call Now Button