ASPARAGUS with BALSAMIC TOMATOES Aged Balsamic Vinegar
Makes 4 servings
1 pound Asparagus, trimmed
2 teaspoons EVOO
1½ cups halved grape tomatoes
2 tablespoons Aged Balsamic Vinegar
¼ teaspoon salt
½ teaspoon fresh ground black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp tender. Drain.
2. Heat EVOO in a larger skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in Aged Balsamic Vinegar and cook an additional 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with fresh ground black pepper.