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.

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

Calories:

47 (54% from fat)

Fat:

2.8g (sat 1.2g,mono 1.3g,poly 0.2g)

Protein:

2.7g

Carbohydrate:

3.7g

Fiber:

1.4g

Cholesterol:

3mg

Iron:

1.3mg

Sodium:

105mg

Calcium:

26mg