I didn't have a peeler in order to do the asparagus in ribbons, per the recipe instructions, so I just blanched the asparagus for a couple minutes. After the ice bath, I cut each asparagus into about 3/4" pieces and it worked out just fine. I therefore didn't have the bitterness problem.
Asparagus Ribbons with Lemon and Goat Cheese
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.
More From Cooking Light
- Calories: 47
- Calories from fat: 54%
- Fat: 2.8g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.2g
- Protein: 2.7g
- Carbohydrate: 3.7g
- Fiber: 1.4g
- Cholesterol: 3mg
- Iron: 1.3mg
- Sodium: 105mg
- Calcium: 26mg
- 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
- 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.
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