|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 dash||Granulated sugar|
|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.