Author Notes
I came up with this recipe on a whim when my boyfriend's parents came in to town. I wanted to create something delicious and familiar, but not fancy. The oil and aroma from the toasted almonds makes this dish addictive. —Brussels Sprouts for Breakfast
Ingredients
- for the salad:
-
1
bunch asparagus (trimmed and cut into 1in. pieces)
-
1 cup
whole cherry tomatoes
-
1/4 cup
raw almond slices/slivers
-
1/4 cup
goat cheese (crumbled)
-
salt and pepper
-
olive oil
- for the dressing:
-
2 tablespoons
olive oil
-
1/2
lemon (juiced)
-
1 tablespoon
Dijon mustard
Directions
-
Start by getting out a small saute pan and a medium sauce pan.
-
Add the raw almonds to a dry saute pan and heat to medium. Keep an eye on the almonds to make sure they don't burn. Shake them around periodically, cooking for a total of 6-7 minutes. You want them to brown up and become fragrant, but not burn. Remove to a mixing bowl.
-
Add olive oil to saute pan and add cherry tomatoes. Add a dash of salt and cook for 5 minutes. Remove to mixing bowl with almonds.
-
At the same time as the almonds and tomatoes cook, bring a sauce pan or pot of salted water to a boil. Drop in the asparagus and blanch for 5 minutes. Remove from boiling water directly to a bowl of ice cold water. You want to stop the cooking so it doesn't get soft and soggy. Once cooled, add to the bowl with the almonds and tomatoes.
-
Whisk together the dressing and pour over the vegetables. Add goat cheese crumbles, salt and pepper and mix to combine.
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