1 pound asparagus – peeled and trimmed
2 Tbs pine nuts
1 Tbs lime juice
2 Tbs olive oil
1/4 tsp sale
2 ounces Goat Cheese
Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp tender, 3-4 minutes. Drain – meanwhile in a skillet, lightly toast the pine nuts over me-high heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, oil and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.