Categories: Vegetables

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

Directions

1. 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.

2. 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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