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.
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
How to Make It
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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I've made this multiple times and have never had the bitterness problem. Maybe I've gotten lucky with the asparagus I bought. (I'll be sure to taste the first ribbons before continuing!) It looks pretty, is quick to make and tastes terrific.
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.
I cut the asparagus into thin strips with a paring knife and then steamed then for one minute in the microwave, and then ran them under cold water before proceeding with the recipe. This was absolutely fantastic! We served it with the Cooking Light Grilled Chicken with White Barbecue Sauce recipe and it was the perfect complement, very fresh and light alongside the spicy chicken. I'm thrilled to have a new go-to recipe for asparagus!
Wonderful! To make peeling the asparagus easy, you need a vegetable peeler with only ONE slot. My original peeler (from Publix) had TWO slots with a central metal piece--that design will not make ribbons! A mandolin, my initial backup plan, did not work either.
I had no problems with bitterness whatsoever, though I would imagine if you had used a knife, the thickness of those slices could contribute to bitterness. Remember: PEELER MUST HAVE ONE SLOT!
I have found a solution to the bitterness problem. After creating the ribbons with a vegetable peeler I mixed them with a generous amount of lemon juice and olive oil (to preserve color) and then laid them in a colander over a boiling pot of water and steamed them for somewhere between 5-10 mins..tasting them until they lost their bitterness. They are less crisp than the original recipe but the flavor is much improved by a quick steaming.
Worst recipe I have ever tried! Asparagus were completely bitter, tough etc. I ended up throwing the entire dish away after all that work of peeling the asparagus. DON'T WASTE YOUR TIME. Try broiling your asparagus in the over with some kosher salt and a drizzle of good balsamic vinegar! The only good part of this recipe was the dressing.
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