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Ingredients

• 1 1/2 lb. beets, trimmed
• 2 Tbs. plus 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 2 Tbs. minced shallots
• 1/4 cup fresh orange juice
• 2 1/2 Tbs. fresh lemon juice
• 1/2 lb. asparagus, tough ends trimmed,
  ;spears washed
• 2 Tbs. fresh flat-leaf parsley leaves
• 2 Tbs. fresh chervil leaves
• 4 oz. goat cheese (chèvre), crumbled
• 2 Tbs. finely chopped fresh chives

Description

At Its Peak In Springtime, Asparagus Is Tender Enough To Eat Uncooked. Here, We Toss Slender Ribbons Of Raw Asparagus With A Tangy Citrus Vinaigrette. The Beets Can Be Roasted And Sliced Up To Two Days In Advance And Refrigerated In An Airtight Container.

Williams-Sonoma