Number of Servings: 6  POINTS® per serving: 2


2 pounds asparagus trimmed and fibrous stalks peeled

1 lemon

1˝ tablespoons extra virgin olive oil

1/8 teaspoon sugar

1/8 teaspoon salt

Pinch freshly ground pepper

1/3 cup crumbled aged goat's milk cheese





1. Cook the asparagus in a large pan of salted boiling water until crisp-tender, 3-5 minutes. Using tongs, transfer the asparagus to a large bowl of ice water. Cool the asparagus for 1 minute and then drain on layers of paper towels.


2. Remove the zest from the lemon using the fine side of n grater; set aside. Squeeze 2 teaspoons lemon juice and combine with olive oil; sugar, salt and pepper in n bowl. Mix with a fork until blended.


3. Drizzle the vinaigrette over the asparagus, sprinkle with cheese, and garnish with the lemon zest. Serve immediately.