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Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Jaime Harder
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

47 calories; calories from fat 54%; fat 2.8g; saturated fat 1.2g; mono fat 1.3g; poly fat 0.2g; protein 2.7g; carbohydrates 3.7g; fiber 1.4g; cholesterol 3mg; iron 1.3mg; sodium 105mg; calcium 26mg.
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