Asparagus with Balsamic Tomatoes



Cook asparagus in boiling water for 2 minutes until crisp and tender, then drain.  Heat the olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic; cook 5 minutes.  Stir in balsamic vinegar and cook for 3 minutes.  Stir in salt.  Arrange asparagus on a platter and top with tomato-balsamic mixture.  Sprinkle with goat cheese and pepper.

Serves 4