Creamy goat cheese crowns a refreshingly bracing salad. Because the asparagus is shaved, it does not have to be cooked. Thick asparagus spears work best when it comes to making ribbons like these.


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.


  • 1lb Large Asparagus Spears
  • 1 1/2 cups Cherry tomatoes, halved
  • 2 tbsp, finely chopped Fresh chives
  • 2 tbsp Fresh lemon juice
  • 2 tbsp Extra virgin olive oil
  • 1/2 tsp freshly ground Black pepper
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Sugar
  • 1/4 tsp Salt
  • 1/2 cup, crumbled Goat cheese