An Easy Side Dish

September 21, 2007

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 🙂

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