Asparagus With Balsamic Glazed Tomatoes

Ingredients:

• 1 Pound Asparagus, Trimmed
• 2 Teaspoons Extra Virgin Olive Oil
• 2 Teaspoons Minced Fresh Garlic
• 1 Pint Cherry Tomatoes, Halved
• 2 Tablespoons Balsamic vinegar
• Fine Sea Salt & Cracked Black Pepper to Taste
• 3 to 4 Tablespoons Goat Cheese Crumbles

Directions:
Cook the asparagus in boiling water for about 3 to 4 minutes or just until tender crisp.
Drain in a colander and run cold water over the asparagus to cool, then allow to drain.
Heat the oil in a frying pan over medium heat, then add the garlic.
Cook for a minute or two or until fragrant, then add the tomatoes.
Cook the tomatoes until they begin to soften, 3 to 4 minutes, then season with salt and pepper.
Add the balsamic vinegar and cook 2 to 3 minutes until thickened.
Arrange the asparagus onto a platter, then pour the tomatoes on top.
Garnish with the crumbled goat cheese and serve.