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Asparagus Ribbons with Lemon and Goat Cheese

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1/2 cup)
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

Nutrition 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

How to Make It

  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.