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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Cooking Light JULY 2007

  • Yield: 8 servings (serving size: 1/2 cup)

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.

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
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Asparagus Ribbons with Lemon and Goat Cheese recipe

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