Asparagus Ribbons with Lemon and Goat Cheese

Asparagus Ribbons with Lemon and Goat Cheese
Photo by Randy Mayor

Ingredients

  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon sugar
  • ½ cup (2 ounces) crumbled goat cheese
  • 2 tablespoons finely chopped fresh chives
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • + 13 more ingredients
    • 1 pound large asparagus spears, trimmed
    • 2 tablespoons fresh lemon juice
    • ¼ teaspoon salt
    • ½ cup (2 ounces) crumbled goat cheese
    • 1 ½ cups cherry tomatoes, halved
    • 2 tablespoons finely chopped fresh chives
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons extravirgin olive oil
    • 1 pound large asparagus spears, trimmed
    • ¼ teaspoon sugar
    • 1 ½ cups cherry tomatoes, halved
    • ¼ teaspoon salt
    • ½ teaspoon Dijon mustard

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. Driz...

View full recipe at My Recipes

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