Photo: David Prince
Yield
Makes 4 servings

How to Make It

Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Drain. Meanwhile, in a skillet, lightly toast the pine nuts over medium heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.

Ratings & Reviews

tara31's Review

tara31
February 05, 2012
Absolutely delicious! Made as directed except I roasted the asparagus for a deeper flavor.

ask4976's Review

ask4976
August 03, 2011
Fantastic. Takes almost no effort to make and goes great with lots of things, especially the Steaks With Caramel-Brandy Sauce. Just made it as a side to the Steaks With Caramel-Brandy Sauce tonight and my parents and I absolutely adored it. P.S. Toss the goat cheese and pine nuts with the asparagus instead of just topping the asparagus with it, it mixes up and combines the flavors better for an all around better experience.