Asparagus and Goat Cheese Salad

SERVES: 6

COOK TIME: 3 Min

Say bye-bye to the boring salad of yesteryear because this new Asparagus and Goat Cheese Salad is in town and here to stay! Get ready for this one, everyone! It's a knock-out!

What You'll Need

1 pound fresh asparagus
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 large head Boston lettuce, torn
2 ounces goat cheese

What to Do

Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in a small amount of boiling water 3 minutes or until crisp-tender. Drain well, and set aside.
Combine vinegar, salt, and pepper in small bowl; add oil in a thin stream, whisking until blended. Pour dressing over asparagus; toss gently to coat.
To serve, divide lettuce evenly among 6 individual salad plates. Spoon asparagus over lettuce; crumble cheese evenly over asparagus.

Notes

Spring's the season when delicate, pencil-thin asparagus are at their peak. Before you cook 'em, snap 'em! That is, hold a spear in one hand and snap off the tough end with the other hand; what's left will cook up oh-so-tender!