Asparagus Ribbons With Lemon and Goat Cheese

• 1 lb asparagus spear, large and trimmed
• 1 12 cups cherry tomatoes, halved
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 12 teaspoon fresh ground black pepper
• 12 teaspoon Dijon mustard
• 14 teaspoon sugar
• 14 teaspoon salt
• 12 cup goat cheese, crumbled, about 2 oz

1. Hold each asparagus spear by the tip end and shave the spear into ribbons with a vegetable peeler to measure 3 cups.
2. Reserve the tips for another use.
3. Combine the ribbons and tomatoes in a medium bowl.
4. Combine chives and the next 6 ingredients (everything but the goat cheese), stirring with a whisk.
5. Drizzle over the asparagus mixture, tossing gently to coat.
6. Top with goat cheese.

spear, cherry tomatoes, fresh chives, lemon juice, extra virgin olive oil, ground black pepper, mustard, sugar, salt, goat cheese

Taken from www.food.com/recipe/asparagus-ribbons-with-lemon-and-goat-cheese-271172 (may not work)