By Chef Gary Coyle (Tavern On The Green, NYC)
Makes 4 servings

For Marinated Goat Cheese:
8-ounce log goat cheese
4 tablespoons chopped fresh herbs, such as cilantro, rosemary, and parsley
3 tablespoons CRISCO Vegetable Oil
1 tablespoon olive oil
Balsamic vinegar
Kosher salt and pepper to taste
For Grilled Asparagus:
1 bunch medium asparagus (approximately 20 to 24 pieces)
CRISCO No-Stick Cooking Spray
Kosher salt and pepper to taste
For Bi-Colored Vinaigrette:
1 large ripe red tomato
1 large ripe yellow tomato
1/8 cup red wine vinegar or cider vinegar
1/4 cup CRISCO Vegetable Oil
1/4 cup virgin olive oil
Kosher salt and pepper
Prepare the goat cheese by rolling it in the chopped herbs. Place in a flat glass pan with the Crisco Vegetable Oil, olive oil, vinegar, salt, and pepper. Coat the cheese; cover and set aside at room temperature for 15 minutes.
Preheat broiler. Make a single layer of asparagus on a flame-proof pan. Spray with Crisco No-Stick Coooking Spray and season with salt and pepper. Place under the broiler and cook for several minutes until the asparagus slightly chars. Remove and set aside at room temperature.
To make the vinaigrette, cut the tomatoes in half and squeeze out the seeds. Cut each half into 1/4-inch dice. Combine with vinegar, Crisco Vegetable Oil, and olive oil. Season with salt and pepper.
To assemble the salad, fan 4 or 5 pieces of asparagus on each plate. Cut the goat cheese into 4 pieces and place one piece at the bottom of the stems of asparagus. Drizzle the remaining marinade over the cheese. Spoon the Tomato Vinaigrette over the asparagus. Serve immediately.