Ingredients

1. 1 lb. asparagus
2. 1/4 cup sliced, roasted almonds
3. 1 lemon, halved
4. Olive oil
5. Kosher salt
6. Cracked black pepper
7. Grated or shaved parmesan cheese

Roast almonds at 350 for 10-15 minutes, until fragrant, stirring occasionally. Using a sharp vegetable peeler, hold each stalk of asparagus by its tough end and shave thin slices up the stalk towards the pointed tip. Helpful hint: anchor each stalk to your cutting board with your non dominant hand and use your dominant hand to shave the “ribbons.” Collect these “ribbons” in a bowl as you go. Squeeze the juice from your lemon over, add a generous drizzle of olive oil, a pinch of salt and cracked pepper. Toss well and top with roasted almonds and parmesan cheese, tossing once again to incorporate. Serve immediately.