(Serves 8)



500g large asparagus spears, trimmed

1½ cups cherry tomatoes, halved

2 tbs finely chopped fresh chives

2 tbs fresh lemon juice

2 tsp extra virgin olive oil

½ tsp freshly ground black pepper

½ tsp Dijon mustard

¼ tsp sugar

¼ tsp salt

½ cup crumbled goat cheese



Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a paring knife mandolin or vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Steam them for one minute in the microwave, and then run them under cold water. Combine asparagus and tomatoes in a medium bowl. Whisk together the chives and next 6 ingredients (through ¼ teaspoon salt). Just before serving, drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese. *Cooking Light*


Nutritional Information:

Per serving: Calories 47; Fat 2.8 g; Sat fat 1.2 g; Mono fat 1.3 g; Poly fat 0.2 g; Protein 2.7 g; Carbohydrate 3.7 g; Fibre 1.4 g; Cholesterol 3 mg; Iron 1.3 mg; Sodium 105 mg; Calcium 26 mg


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