Asparagus with Balsamic Tomatoes

1 lb asparagus, trimmed

2 teaspoons extra-virgin olive oil

1½ cups grape tomatoes, halved

1 teaspoon shallot, minced

½ teaspoon garlic, minced

2 tablespoons balsamic vinegar

¼ teaspoon salt

3 tablespoons goat cheese, crumbled

½ teaspoon black pepper

Cook asparagus in boiling water 2 minutes or until crisp and tender. Drain. Broil tomatoes in oven until slightly charred. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté shallots and garlic for 5 minutes. Stir in vinegar; cook 3 minutes. Add charred tomatoes to the pan and toss to coat. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Yields: 4 servings.

Recipe adapted from Cooking Light