Recipe: Asparagus linguine with almond butter crisp | Style at Home

Ingredients

• 1 head garlic, roasted, removed from skin
• 3 ounces butter, at room temperature
• ¼ cup dry bread crumbs
• 1/4 cup grated Parmesan
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup toasted sliced almonds
• 1 pound dried linguine
• 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 8 ounces baby arugula, stemmed
• 2 tablespoons julienned preserved lemon
• 2 tablespoons chiffonade of fresh mint