Asparagus with Balsamic Tomatoes

We had this recipe with the Lemon Chicken Piccata, and it was really good! Jim isn't a big tomato fan, and he asked what made them taste so yummy (balsamic vinegar and garlic!) The creaminess of the goat cheese is the perfect addition.
Cooking Light suggested 3 other variations too, and I think we'll try the Sesame-Ginger Glazed variation (below) next!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000111098

Yield: 4 servings

Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Preparation:
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Nutritional Information:
Calories: 69
Fat: 3.9g (sat 1.4g,mono 2g,poly 0.3g)
Protein: 3g
Carbohydrate: 6.5g
Fiber: 2.1g
Cholesterol: 4mg
Iron: 1.6mg
Sodium: 181mg
Calcium: 45mg

Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg