Asparagus Ribbons with Lemon and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Creamy goat cheese crowns a refreshingly bracing salad. Because the asparagus is shaved, it does not have to be cooked. Thick asparagus spears work best when it comes to making ribbons like these. Ingredients:
1 pound large asparagus spears, trimmed |
1 1/2 cups cherry tomatoes, halved |
2 tablespoons finely chopped fresh chives |
2 tablespoons fresh lemon juice |
2 teaspoons extravirgin olive oil |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon dijon mustard |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
2. Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.
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