| 10 | 15 | 57 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 454 gm | Asparagus (trimmed) |
| 1 1/2 cup | Cherry Tomatoes (halved) |
| 2 tbsp | Chives (chopped) |
| 2 tbsp | Lemon juice |
| 2 tsp | Extra virgin olive oil |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Dijon mustard |
| 1/4 tsp | Granulated sugar |
| 1/4 tsp | Salt |
| 1/2 cup | Goat cheese, soft (crumbled) |
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 with lemon juice, olive oil, pepper, mustard, sugar, and salt in a small bowl. Drizzle over the asparagus mixture, tossing gently to coat.
Top with goat cheese.
| Milk Alternative | 0.2 |
| Vegetables | 1.2 |
