Asparagus with roasted tomatoes and goat cheese

The asparagus is blanched and served with fried small tomatoes and goat cheese.

Ingredients

• Asparagus - 450 g
• Extra virgin olive oil - 2 tsp.
• Tomatoes (small, oblong) - 1.5 cups
• Soft goat cheese (crushed) - 3 tbsp. l.
• Garlic (chopped) - 1/2 tsp
• Balsamic vinegar - 2 tbsp. l.
• Salt - 1/4 tsp.
• Black ground pepper - 1/2 tsp.

Directions

1. Blanch the asparagus in boiling water until crispy-soft, about 2 minutes. Dry.
2. Heat a large skillet over medium-high heat. Cut the tomatoes in half and put in a preheated pan, add garlic, fry, stirring, about 5 minutes, then add vinegar, cook for about 3 more minutes. Salt the tomatoes.
3. Put the blanched asparagus on a serving dish, put the tomatoes on top, sprinkle with cheese and black pepper.
4. Serve the asparagus with cheese and tomatoes immediately.