I love al-dente asparagus in salads as I feel it provides not just great flavour but also a wonderful texture.
This asparagus salad is a punchy little number with softened tomatoes, balsamic, garlic and the goats cheese brings it all together.
Cook asparagus in boiling water 2 minutes or until al-dente and drain.
Heat olive oil in a large frying pan over medium heat and then add tomatoes; cooking for 5 minutes. Add the garlic and cook for an additional minute before pouring over the vinegar and cook for another 2 minutes before sprinkling over the salt. Give it one last stir and then arrange the asparagus on a plate and top with tomato sauce before sprinkling with cheese and pepper.