Asparagus with Balsamic Tomatoes

Could there be a more quintessential Spring vegetable than asparagus? Oh the yummy green stalks just scream, "NO MORE WINTER!" and make me want to burn all my wool sweaters and bust out my open toe shoes. I found this particular asparagus recipe in Cooking Light magazine. Whereas the original dish called for boiling the asparagus first and sauteeing the ingredients, I simply roasted everything in the oven and it turned out to-die-for-delish.

Asparagus with Balsamic Tomatoes

(adapted from Cooking Light)

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

Toss all ingredients (except goat cheese) together in a 9x13 pan. Roast in oven on 400 for 15-20 minutes. Transfer to serving platter and top with goat cheese.