| MAY 23, 2015 -- With the arrival of the month of May comes garden growth and springtime, and the first of the season picnics. This recipe for Asparagus Salad with Peas and Toasted Almonds comes from the Old Farmer’s Almanac website - and is the perfect dish to share at Grange picnics and potlucks.
Ingredients:
2 bunches asparagus, washed and cut into 5-inch pieces (tough bottoms discarded)
1 cup shelled fresh peas
1 medium shallot, minced
3 tablespoons extra-virgin olive oil
1/3 cup whole almonds
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
About 10 fresh mint leaves, roughly chopped
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: 4 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
Directions:
In a large bowl, combine 3 cups very cold water with 1 dozen ice cubes. In a large saucepan, bring 6 cups well-salted water to a boil; add asparagus. Return water to a boil and blanch asparagus 5 minutes (8 to 10 minutes if using thick spears). Remove asparagus with tongs (reserving water in pan) and place in ice water 1 minute; remove from water, dry, and set aside. Bring cooking water back to a boil and blanch peas about 3 minutes. Remove with a slotted spoon and place in ice water 1 minute. Strain and dry well; set aside.
In a medium skillet over medium-high heat, saute shallot in olive oil until translucent, about 5 minutes. Remove shallot to a small bowl and set aside. Add almonds to hot oil and toast 6 to 8 minutes, stirring frequently, being careful not to burn. Add almonds to shallot and mix in lemon zest, juice, peas, and mint leaves.
Arrange asparagus spears on a serving platter (or divided among six salad plates). Season pea and almond mixture with salt and pepper, then spoon over asparagus. Garnish with Parmigiano-Reggiano.
Source: http://www.almanac.com/recipe/asparagus-salad-peas-and-toasted-almonds. |
