Asparagus Ribbons with Lemon and Goat Cheese

Ingredients

• 1 pound asparagus spears trimmed
• 0.5 teaspoon pepper black freshly ground
• 1.5 cups cherry tomatoes halved
• 0.5 teaspoon dijon mustard 
• 2 teaspoons olive oil extravirgin
• 2 tablespoons chives fresh finely chopped
• 2 ounces goat cheese crumbled
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar 

Equipment

• bowl
• whisk
• peeler

Directions

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.
2. Combine asparagus and tomatoes in a medium bowl.
3. Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk.
4. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.