INGREDIENTS
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1 pound asparagus, trimmed
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2 teaspoons extra-virgin olive oil
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1 1/2 cups halved grape tomatoes
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1/2 teaspoon minced fresh garlic
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2 tablespoons balsamic vinegar
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1/4 teaspoon salt
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3 tablespoons crumbled goat cheese
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1/2 teaspoon black pepper