30 min (Quick)
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Bring a large pot of water to a boil over high heat. Salt the water generously and add the asparagus. Cook 2 to 3 minutes, drain and immediately plunge the asparagus pieces into an ice bath to stop their cooking and help them retain their bright-green color. Drain again and set aside.
In a small bowl, whisk together the lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking constantly, until dressing is emulsified. Season with salt and pepper.
Toss the couscous with the asparagus, parsley, chives and goat cheese. Drizzle with the dressing and toss again to coat.
Note: Don’t dress the salad until right before serving—the lemon juice will discolor the asparagus.