Using a sharp knife, cut the Carrot (1.25 pound) into long, thin matchsticks. If you have a julienne peeler, or Spiralizer, this will be even easier. Place in a large mixing bowl.
Trim 1-inch from the bottom of the asparagus stalks. Using a vegetable peeler, shave the Asparagus (1 pound) into thin ribbons. Cut any remaining pieces of asparagus stalk 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 (1/4 cup), Extra-Virgin Olive Oil (1/4 cup), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), and Ground Cumin (1/2 teaspoon).
Pour over the carrots and asparagus and toss well.
Refrigerate for at least 30 minutes, or up to six hours. When ready to serve, add the Fresh Mint (3 tablespoon) and Shelled Pistachios (1/2 cup) and toss well.
Transfer to a serving dish and top with additional Finely Chopped Fresh Mint, Shelled Pistachios and Goat Cheese (1/2 cup). Serve immediately. Enjoy!