Using a sharp knife, cut the carrots into long, thin matchsticks and place them in a large bowl. (You can also use a julienne peeler or Spiralizer for this step.)
Trim 1-inch from the bottom of the asparagus stalks. Using a vegetable peeler, shave the asparagus into thin ribbons. (I lay the stalks flat against a cutting board, and holding the asparagus at the thick end of the stalk, shave through the flowery head.) Chop any remaining pieces of asparagus you weren’t able to reach with the peeler into 1-inch pieces and add them to the bowl.
In a glass measuring cup, whisk together the lemon juice, olive oil, salt, pepper and cumin. Pour over the carrots and asparagus and toss well.
Refrigerate for at least 30 minutes, or up to 6 hours. When ready to serve, add the mint and pistachios, and toss well. Transfer to a serving dish and top with additional chopped mint, pistachios, and the goat cheese. Serve immediately.Copyright 2017, Lidey Heuck, All Rights Reserved