Had a lovely day at the lake yesterday and now I’m home for a few minutes before heading off to assist Richard Esposito on a wedding. Will post some photos tomorrow or the next day.
Enjoy this beautiful weather!
Another one from this week….
Asparagus with Lemon & Goat Cheese (Cooking Light)
1 lb. large asparagus spears, ends chopped off
1 1/2 c. cherry tomatoes, halved
2 T. finely chopped fresh chives
2 T. fresh lemon juice
2 t. EVOO
1/2 t. pepper
1/2 t. dijon mustard
1/4 t. sugar
1/4 t. salt
1/2 c. (2 oz.) goat cheese
Steam asparagus and cut in half so they are about 1 inch long.
Combine asparagus and tomatoes in a bowl.
Combine chives and next 6 ingredients, stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat*. Top with goat cheese.
*We put two bowls together and not so gently shook everything (including the goat cheese) so it really got distributed.
You really can’t go wrong with goat cheese 🙂