This Balsamic Asparagus with Goat Cheese & Tomatoes is a beautiful side dish that celebrates spring. Just five ingredients and fifteen minutes!
I love going to the farmer’s market as often as I can, and eating with the seasons. Almost nothing is as exciting as that first asparagus of the spring, or those first great tomatoes of the summer. Wouldn’t it be amazing if those two things were actually in season at the same time? I think earthy, savory asparagus is a natural pairing for juicy, tangy tomato, but alas, without a time machine, it’s kind of impossible to eat both of those items at their peak season, together, here in Michigan. Just not gonna happen.
UNLESS, I actually did have a time machine in the form of canned tomatoes. While I’m not normally a huge fan of many canned products, I make an exception for Red Gold tomatoes. Because their tomatoes are picked at the peak of freshness and canned in as little as three hours, it kind of IS like having a time machine in a can. Red Gold’s whole peeled tomatoes were voted “Best Canned Tomatoes” by Epicurious, and all of their products are, by far, the best canned tomato products I’ve tried (and I’ve tried a lot).
About this Balsamic Asparagus with Goat Cheese & Tomatoes:
With just five ingredients (plus salt and pepper), this balsamic asparagus recipe is really easy to pull together. Simply cook the asparagus using your favorite preparation method – roasting, grilling, sautéing, broiling, boiling – whatever you like! Here, I chose to quickly boil the asparagus in salted water, which allowed it to become tender enough to eat while still having a fresh, crisp bite to it.
Once the asparagus is cooked, arrange it on a pretty platter, and top it with balsamic glaze, petite diced tomatoes (warm them up first, if you desire), crumbled goat cheese (feta works, too) and a few mint leaves. Sprinkle with salt and pepper and bring it to the table!
About the Balsamic Glaze:
For convenience, I buy pre-made balsamic glaze and keep it on hand for all sorts of vegetables (I particularly love it on roasted brussels sprouts). It’s available at many larger grocery stores and can also be ordered online. It’s also SUPER easy to make at home (in fact, I should probably stop being lazy and just start making my own). It’s literally just cooking balsamic vinegar in a small saucepot until it’s reduced down to a syrup consistency. For an easy to follow tutorial, check out this perfect balsamic reduction glaze.
Red Gold has been sustainably growing their tomatoes on Midwest farms for more than 70 years, and their products are non-GMO project verified and packed in non-BPA lined cans. For more information, please connect with Red Gold on Facebook, Twitter, and Pinterest.
- 1 bunch fresh asparagus, woody stems trimmed (about 1 to 2 inches of bottom of stalks)
- 1 tablespoon kosher salt
- 1-1/2 tablespoons prepared balsamic glaze
- 1/2 cup Red Gold petite diced tomatoes
- 1/4 cup crumbled goat cheese
- 2 tablespoons fresh mint leaves
- Flaky sea salt and freshly ground black pepper
- Heat large pot of water to boiling over high heat. Add asparagus and salt; reduce heat to low. Cook 5 to 7 minutes or until asparagus is tender-crisp (you can check by piercing asparagus with paring knife). Drain.
- Arrange asparagus on serving platter; drizzle with balsamic glaze. Spoon tomatoes and goat cheese over asparagus. Sprinkle with mint leaves, salt and pepper. Serve immediately.
Home Chef Tips:
- Asparagus can be prepared using your favorite preparation method - roasting, grilling, sautéing, broiling, boiling, etc.
- Tomatoes may be served at room temperature, or can be slightly warmed in a microwave-safe bowl or in a small pan on the stove.
More great asparagus recipes:
- Summer Vegetable Pepe Pasta Salad – this one is on repeat all summer in my house!
- Asparagus & Parmesan Pasta with a Fried Egg – great for a weeknight.
- Goat Cheese Risotto with Asparagus – I just love that asparagus + goat cheese combo!
- Mushroom & Asparagus Grilled Cheese – the perfect spring lunch.
- DIY Spring Salad Board – celebrates all the spring veggies!
- Bacon Wrapped Asparagus Puff Pastry Tart from Homemade In The Kitchen
- Grilled Asparagus with Maple Walnuts and Savory Yogurt from Joyously Domestic
Disclosure: This was a sponsored post written by me on behalf of Red Gold. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.