Asparagus Ribbons With Lemon And Goat Cheese

• 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

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.

cherry tomatoes, fresh chives, lemon juice, extravirgin olive oil, freshly ground black pepper, mustard, sugar, salt, goat cheese

Taken from www.myrecipes.com/recipe/asparagus-ribbons-with-lemon-goat-cheese (may not work)