1 bunch pencil thin asparagus, stalks trimmed, cut into 2 in segments
squeeze of lemon
Instructions
Bring a large pot of water to a boil. In the
meantime, toast the almonds in a large skillet over
medium heat in a splash of olive oil along with a
big pinch of salt. Let them get deeply golden,
remove from heat, and set aside.
Make the dressing by combining the cilantro,
garlic, jalapeno, and salt in a food processor -
or alternately, in a blender or with a hand
blender. Drizzle the olive oil in while pulsing,
continuing until the dressing is a creamy, vibrant
green. Taste, and adjust to your liking with more
salt, garlic, jalapeno, etc.
Salt the boiling water generously, then add the
carrots, wait 15 seconds and add the asparagus.
Depending on the actual thickness of your
carrots/asparagus, cook for about 30 - 60 more
seconds, you want the vegetables to retain some
structure and bite. Drain and immediately run
under cold water to stop the cooking. Spin dry in
a salad spinner.
In a large bowl toss the vegetables with a
generous splash of the dressing. Toss well, add
2/3 of the toasted almonds and gently toss again.
Taste and adjust for seasoning. You might want to
add a quick squeeze of lemon juice at this point,
but it's optional. Serve family-style topped with
the remaining almonds.
Originally Submitted
8/14/2014
0 Out of 5 from
0 reviews
You can add this Carrot Almond Salad recipe to your own private DesktopCookbook.