Trim and discard woody ends of asparagus. Shave 6 thickest spears into long ribbons. Cover ribbons and chill

Bring large pot of salted water to boil. Add remaining asparagus. Cook until crisp tender, 1-3 minutes. Drain and plunge into ice water. Cool, drain and dry on paper towel.

Remove peel and pith of grapefruit with sharp knife. Working over a bowl carefully cut out the segments making sure no membranes are attached. Squeeze left over membranes to extract all juice. Strain segments reserving juice. Refridgerate segments.

To make dressing, place grapefruit juice in a small saucepan over medium high heat. Cook, watching closely, until reduced to 2 Tbs. Remove from heat. Cool. Place in small bowl with sugar, vinegar and oil. Season and whisk.

In a large mixing bowl, combine shaved and cooked asparagus. Add some dressing and season. Mix thoroughly. Arrange on serving platter. Top with grapefruit segments, goat cheese, pine nuts and chives.