Lemony Asparagus and Spring Pea Salad with Roasted Almonds
Make lemony asparagus and spring pea salad with roasted almonds, fresh mint, and Parmesan. A bright, seasonal side dish for spring dinners and gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Skillet
- Mixing bowl
- Saucepan
- Tongs
- Colander
- Paper towel
- Serving platter
- Stove
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1/4 cup shallots, minced
- 1/3 cup whole almonds
- 2 tablespoons fresh lemon juice
- 1 pound asparagus, washed and tough bottom ends trimmed and discarded
- 3/4 cup shelled fresh peas
- 2 teaspoons grated lemon zest
- 3 sprigs fresh mint, leaves removed and saved
- Kosher or sea salt and freshly ground white pepper
- Garnish: 4 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
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