Recipes Asparagus Ribbons with Lemon and Goat Cheese (Side dish, Salad)

Number of Servings
    • 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

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.

Nutrition Information

47 Calories, 2.8g Fat, 2.7g Protein, 3.7g Carbohydrate, 1.4g Fiber, 3mg Cholesterol, 1.3mg Iron, 105mg Sodium