Ingredients
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1 lb thick asparagus
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3 tbsp white wine vinegar
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2 tbsp olive oil
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1/4 cup pine nuts
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1/4 cup fresh mint leaves
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1/4 cup fresh parsley leaves
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2 green onions
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2 oz goat cheese
Steps
1
Trim the asparagus. With a vegetable peeler, shave asparagus into long ribbons and add to a large bowl. Toss with the vinegar and oil. Let stand.
2
In a small skillet, toast the pine nuts on medium-low 3–4 min., until golden brown, stirring often. Remove from heat and cool completely.
3
Finely chop the mint, parsley, and green onions. Add to bowl with asparagus and toss to combine. Season with salt and pepper to taste. Transfer to a large serving platter. Crumble the goat cheese on top. Garnish with pine nuts.
