Balsamic Infused Asparagus and Tomato Medley
22 June 2015
I strongly believe that side dishes should always be nice and quick to prepare. This dish certainly doesn’t disappoint when it comes to quick and easy, and of course tasty too! For those of you who are vegan, this dish pairs fantastically with crumbled tofu. I am a huge fan of asparagus as it is a very good source of fibre, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Serve alongside your favourite protein
Prep Time: 10mins
500g asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved Rosa tomatoes
1/2 teaspoon minced fresh garlic
½ tsp. minced ginger
2 tablespoons balsamic vinegar
½ red onion – finely chopped
1/4 teaspoon Himalayan salt
3 tablespoons crumbled feta/goats cheese or smoked tofu
1/2 teaspoon black pepper
¼ cup pine nuts – dry toasted
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large frying pan over medium-high heat.
Add tomatoes and garlic, and red onions.
Cook for 5 minutes.
Stir in balsamic vinegar; cook 3 minutes. Stir in salt.
Arrange asparagus on a platter
Top with tomato mixture.
Sprinkle with black pepper, crumbled goats/feta cheese/tofu and dry toasted pine nuts.
Yours in Health Always,