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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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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