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
- 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.
- 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.
- 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.
- To plate – drizzle vinaigrette over the plated asparagus, top with chopped almonds and cheese. Sprinkle some chopped parsley over the top & enjoy.