• 1 teaspoon salt
• 2 pounds fresh asparagus spears, trimmed
• 3 oz. mild goat cheese (such as Silver Goat Chevre), softened
• ¼ cup mayonnaise, regular or low fat
• 1 teaspoon fresh lemon juice
• ¼ teaspoon freshly ground black pepper
• 2 bacon slices, cooked, drained and crumbled
• ¼ cup low fat milk

Bring a gallon of water and salt to a boil in a low stockpot; add asparagus. Cook 2 minutes or just until asparagus is crisp tender.

Drain and rinse with cold water or shock in ice water to stop cooking and set color. Pat dry with paper towels; chill.

Combine the goat cheese, mayonnaise, lemon juice, pepper and crumbled bacon in a medium bowl, whisking to blend. Add milk, a little at a time, stirring until smooth.

Arrange asparagus on platter; drizzle with sauce. Makes 6+ servings.

Chef’s Notes from Bev: Cooking the asparagus in salted water helps to maintain its bright green color.

You can vary the dressing by substituting another pungent cheese, such as feta or blue cheese.

For more information on Chef Bev Schaffer, go to her Web site.