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Hank’s Hankerings: Lemony Asparagus & Pea Salas with Roasted Almonds

By Hank the Burro

  DECEMBER 6, 2022 --

This easy recipe from the Farmer’s Almanac is healthy and tasty! It looks beautiful and is full of a variety of textures and flavors. It’s a good way to brighten up your Christmas Dinner table.



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 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



In a medium skillet, warm 2 tablespoons of oil over  medium heat. Add shallots and sauté until translucent, about 5 minutes. Scrape shallots and oil from pan into a small bowl and set aside. Add remaining 3 tablespoons of oil to same pan over medium heat. Once oil is shimmering, add almonds and toast 6 to 8 minutes, stirring frequently until lightly browned. Add almonds to shallot mixture. Stir in lemon juice and set aside.

Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to a boil; cook 5 minutes. Remove asparagus with tongs (reserving water in pan)

and place in ice-water bath. Return reserved water to a boil and blanch peas 3 minutes or until soft. Drain in a colander and refresh under cold running water. Add peas to almond mixture. Drain asparagus in colander and pat dry with a paper towel.

Arrange asparagus spears on serving platter with tips all facing the same direction. Add lemon zest and  mint  leaves  to  almond  and pea mixture. Season with salt and pepper to taste. Liberally spoon over asparagus and garnish with cheese shavings.



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