Asparagus with Balsamic Tomatoes

This recipe for asparagus with balsamic tomatoes is a quick and easy side dish for a warm spring or summer evening.
Cook the asparagus in boiling water for 2 minutes or until tender and crisp. Drain the water.Heat the olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook for 5 minutes. Add the vinegar; cook for 3 minutes. Add some salt. Place the asparagus on a platter; top with the tomato mixture. Sprinkle with cheese and pepper.Option with raisins and pine nuts: tomatoes, garlic, vinegar and goat cheese should not be used. Saute 1/3 cup chopped red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons of orange juice, 3 tablespoons of raisins, and 2 teaspoons of honey; cook for 2 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon orange zest. Spoon in the asparagus; sprinkle with pepper. Yield: 4 servings.Calories 111; Fat 3 g (sat. 6 g); Sodium 151 mgSesame and ginger glaze option: Without oil, tomatoes, vinegar, salt, cheese and pepper. Microwave 1 tablespoon of low-sodium soy sauce, 1 teaspoon of honey, 1 teaspoon of lime juice, 1 teaspoon of crushed fresh peeled ginger and garlic over high heat for 2 minutes. Drizzle over the asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.Caloric content 43; Fat content 8 g (sat 1 g); Sodium 134 mgOption with lemon and tarragon: omit tomatoes, vinegar and cheese; reduce the amount of pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon zest, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon chopped shallots, 1/2 teaspoon Dijon mustard, salt, pepper, and vegetable oil. Drizzle asparagus with tarragon mixture; stir gently to coat. Yield: 4 servings.Caloric content 49; Fat content 3 g (sat 3 g); Sodium 153 mg