1 lb asparagus- peeled, trimmed, and halved lengthwise if very thick
2 Tbsp. pine nuts
1 Tbsp. lime juice
2 Tbsp. olive oil
1/4 tsp. kosher salt
2 oz 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 med-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.

Serves 4