2 cups asparagus, tender parts only, cut into 1-inch pieces
2 tablespoons sesame seeds
3 tablespoons sliced almonds
A few handfuls arugula or other salad greens (about 2 cups)
Feta or other cheese (optional)
For the dressing: (use only as much as needed, there will be extra)
1 shallot, minced
2 tablespoons lemon juice
2 tablespoons white wine or champagne vinegar
1 tablespoon Dijon mustard
⅓ cup extra-virgin olive oil
1 teaspoon honey
Sea salt and fresh black pepper
Bring a pot of salted water to a boil. While the water is boiling, get a medium bowl of ice water ready. Drop the chopped asparagus into the boiling water for 30 seconds, or until it’s bright green but still crunchy. Remove from boiling water and transfer to the bowl of ice water to quickly stop the cooking process. Once the asparagus is cooled, lay it to dry on a towel.
Toast the sesame seeds and almond slices in a small skillet over medium-low heat with a few pinches of salt. Set aside.
Make the dressing: Whisk together the shallot, lemon juice, vinegar, Dijon, olive oil, honey, and a few pinches of salt and pepper. Taste and adjust seasonings.
Toss the arugula and asparagus in the dressing (taste and decide how much or little you want to use).
Arrange the salad on a platter and top with the toasted almonds, sesame seeds & a bit of cheese, if using.
Recipe by Love and Lemons at https://www.loveandlemons.com/sesame-almond-asparagus-salad/