I love the combination of lemon juice and goat cheese. It seems strange to combine the tartness of lemon with the creaminess of goat cheese but, trust me, it works, kinda like lemon pie with a meringue topping.
My latest creation stemmed from running around the kitchen at lunchtime wondering what the heck I was gonna make with the ingredients on hand. Asparagus? Tomatoes? Goat cheese? Presto–lunch!
I washed the veggies, threw the grape tomatoes into a plastic container, trimmed the woody ends off the asparagus, broke the remaining stems into pieces, and threw the asparagus into the container with about half an inch of water.
I covered the container and microwaved the veggies for about 1.5 minutes (until the tomatoes started to explode, teehee). I drained most of the water, splashed some lemon juice into the container, and mixed in about a spoonful of goat cheese. Yum, yum.
This dish also works with pasta. If you use pasta, drain most of the water from the pasta, add the goat cheese, mix well, then add the lemon juice and veggies.
Going Steady 