Our resident chef and director of consulting, Ivy Koelliker shares a recipe sure to bring some spring joy.  

  • 1 lb asparagus
  • Olive oil
  • Lemon juice
  • 1 scallion, finely sliced
  • Salt
  • Pepper
  • ½ cup Marcona almonds
  • ½ cup grated Piave Vecchio (can also use Parm. Or other hard Italian cheese)
  • Chopped parsley


  1. Steam asparagus for approx. 5 minutes until slightly tender and still green.  Remove from heat and shock in ice bath to stop cooking.  Place on plate and set aside.
  2. Meanwhile, whisk olive oil, lemon juice, & scallion to make a vinaigrette (approx. 2/3 oil to 1/3 lemon juice) and season with salt & pepper to taste.  Set aside.
  3. Toast almonds in a dry skillet on the stove top, about 5 minutes, stirring frequently to prevent burning.  Remove from heat and chop most of them, leaving a few whole for garnish.
  4. To plate – drizzle vinaigrette over the plated asparagus, top with chopped almonds and cheese.  Sprinkle some chopped parsley over the top & enjoy.
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