Asparagus with Balsamic Tomatoes

• 1 pound asparagus, trimmed 
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups halved grape tomatoes
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled goat cheese
• 1/2 teaspoon black 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.
4 servings; 69 calories.
VERDICT: I wanted a vegetable side dish for navy bean casserole--this used up the rest of the goat cheese, was easy, and complemented nicely.  (Plus, cherry tomatoes were on sale!)  Keep.