A few weeks ago I also ran a half marathon with my friend Lindsay (go check out her blog, you will love it ). It wasn’t our fastest race (you can read more about our race on Lindsay’s blog here ), but we finished strong (complete with a killer, calf stretching hill on the last half mile).
Unfortunately, my post-run endorphin rush was short lived as I came down with a bug/food poisoning almost immediately after. Stuck in bed for two days, unable to eat after running a half marathon is NOT a recovery plan I recommend.
Luckily it was only a few days until I felt ready for real food again. I had my eye on a recipe from Cooking Light that utilized my current favorite spring vegetable: asparagus. The past few CSA deliveries I have received from SLO Veg have included the most delicious, fresh, tender spring asparagus. Add goat cheese and balsamic reduction and you can’t go wrong.
Cooking Light’s Asparagus with Balsamic Tomatoes (with a few modifications)
1 bunch of asparagus
2 tsp olive oil
1 cup pear tomatoes, halved
2 cloves garlic (minced)
2 tbsp balsamic vinegar
3-4 tbsp goat cheese
pepper to taste
1. Cook asparagus in boiling water for 2-3 minutes until tender. Put on a plate and set aside.
2. Sautee garlic and tomatoes in olive oil over medium-high heat.