Asparagus Ribbons With Lemon And Goat Cheese


1 pound Large asparagus spears, trimmed
1 1/2 cups Cherry tomatoes, halved
2 tablespoons Finely chopped fresh chives
2 tablespoons Fresh lemon juice
2 teaspoons Extravirgin olive oil
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/2 cup (2 ounces) crumbled goat cheese


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