Asparagus and Heirloom Tomato Salad with Basil Goat Cheese

Pin It Now! I just love Farmer's Markets, don't you?  I love wandering around the various booths and admiring all of the gorgeous local produce and flowers, listening to the (usually many) local musicians and learning about how the vendors grow their produce or make their products.

When I walked by the Drake Family Farms booth I couldn't help myself...  I just had to sample their goat cheese.  They had several to choose from and I was really torn between the cranberry walnut (it was knock your socks off good) and the basil.  I went with the basil and immediately began shopping for things to pair with it.

The asparagus is quickly blanched to preserve its beautiful color, and when combined with a simple lemon dressing and sweet heirlooms this salad is sure to be a springtime favorite.  Try it with your next BBQ, pasta night, pizza night or even toss it with some brown rice or quinoa and make it a meal.  Delish!

Asparagus and Heirloom Tomato Salad
|Serves: 2| Prep time: 10 mins.|
1 bunch asparagus
1 large heirloom tomato, sliced
juice of half a lemon
olive oil
salt & pepper
Basil goat cheese

Fill a medium stockpot with water and set to boil.  Set up an ice bath in a large bowl and set aside.  In the meantime, trim the end of the asparagus and then cut the stalks in about 2" sections.  Cook the asparagus for about 2 minutes in the boiling water.  Remove the asparagus and immediately place in the ice bath to stop the cooking process.  Allow to cool thoroughly.  Slice the tomato into 1/2" thick slices.

To make the dressing, combine the juice of half of a lemon with about 2 tbsp extra virgin olive oil.  Salt and pepper to taste.  Combine asparagus, tomato slices and dressing and toss gently.  Serve topped with crumbled goat cheese.