Asparagus with Balsamic Tomatoes

Asparagus with Balsamic Tomatoes

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.


1 pound asparagus, trimmed

2 tsp extra-virgin olive oil

1-½ cups halved grape tomatoes

½ tsp minced garlic

2 tbsp dark balsamic vinegar

½ tsp fresh ground black pepper



  1. Cook asparagus in boiling water & 1 tbsp lemon juice for 2 minutes or until crisp-tender. Drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
  3. Stir in vinegar; cook for 3 minutes. Arrange asparagus on a platter; top with tomatoes, sprinkle with black pepper, and serve.


Nutritional Information:

Yield: 4 servings

Serving size: 8 oz

Calories: 70 

Protein: 3 g

Carbohydrates: 6.5 g

Fat: 3.5 g