We love asparagus. The 3 grocery list staple vegetables are spring mix, broccoli, and asparagus, so I'm always trying to find news ways to prepare it. Lately, I've been in a rut, just roasting it every time we have it. Although that never gets old, it was time for a change.
This is just the thing. After the goat cheese crumbles sit for a while, they break down in the oil-lemon mixture and emulsify, an effect I enjoyed. They taste like summer on a plate- so what if it's dark and chilly here? Bring on the summer dishes!
Lemony Asparagus Salad with Goat Cheese
Adapted from Confessions of a Foodie Bride
1 bunch asparagus
2 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 1/2 tsp lemon zest (about 1 lemon)
1/4 tsp Sea salt & 25 grinds black pepper
1/4 cup crumbled goat cheese
Blanch the asparagus: Bring a medium pot or sauce pan of water to boil. Prepare a bowl of ice and water to shock the asparagus after cooking.
Trim the woody ends off of the bunch of asparagus. Use a peeler on the ends if they are insanely thick. Cut the asparagus into 2-inch pieces. Add the asparagus to the pan and cook for 2-3 minutes. Remove the asparagus from the pan and place into the bowl of ice water to stop the cooking process and cool the asparagus.
Whisk the olive oil, lemon juice, lemon zest, salt, and pepper together in a medium bowl. Add the asparagus and goat cheese and toss with tongs until well coated with the dressing.