Asparagus Ribbons with Lemon and Goat Cheese

Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 54 %
Fat 2.8 g
Satfat 1.2 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 2.7 g
Carbohydrate 3.7 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 105 mg
Calcium 26 mg

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

Preparation

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.

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.

Note:

Jaime Harder,

July 2007