Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
- 1 pound asparagus, trimmed
- 2 teaspoons FIORE Garlic Olive Oil
- 1 1/2 cups halved grape tomatoes
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons FIORE Balsamic of Modena IGP
- 1/4 teaspoon salt
- 3 tablespoons crumbled goat cheese
- 1/2 teaspoon black pepper