Recipe: Asparagus with balsamic tomatoes

Asparagus is loaded with heart-healthy folate, as well as vitamins A, C and E. It’s also rich in potassium, which can help regulate blood pressure.

Select bright green stalks, then trim the ends and stand in a glass of water, covered in plastic, to maintain freshness. Asparagus is delicious raw, steamed, grilled or roasted. Try this simple, low-calorie recipe for delicious flavor.

Asparagus with Balsamic Tomatoes


1 pound asparagus, trimmed

1 tablespoon olive oil

1 1/2 cups halved grape tomatoes

1/2 teaspoon minced garlic

2 tablespoons balsamic vinegar

1/4 teaspoon salt

3 tablespoons crumbled goat cheese

1/2 teaspoon ground pepper


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

Yield: 4 servings

To learn more about nutrition services at Anne Arundel Medical Center, visit

 Ann Caldwell is a nutritionist and registered dietitian at Anne Arundel Medical Center.
Originally published May 26, 2016. Last updated May 2, 2019.

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