Asparagus With Goat Cheese Dressing

• 1 pound boiled or steamed asparagus
• 1 1/2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 ounces fresh goat cheese, crumbled
• Freshly ground black pepper
• 1/2 tablespoon finely chopped fresh chervil

1. Arrange the asparagus on a platter.
2. Beat the vinegar and mustard together, then beat in the olive oil.
3. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
4. Sprinkle with chervil and serve.

whitewine vinegar, mustard, extravirgin olive oil, goat cheese, freshly ground black pepper, fresh chervil

Taken from cooking.nytimes.com/recipes/6769 (may not work)