½ cup toasted slivered almonds
1 medium shallot, finely sliced (about ¼ cup)
Freshly ground black pepper
½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette
(here), vigorously shaken
4 ounces goat cheese, crumbled
Bring a large pot of salted water to a rolling boil. Add the
asparagus and cook until bright green and tender but still
with a bit of bite, about 3 minutes. Drain in a colander
and run under cold water until cool. Drain and dry in a
salad spinner.
- Transfer the asparagus to a large serving bowl and
season with salt and pepper. Add the almonds, shallots,
and half of the dressing and toss to coat. Sprinkle with
the goat cheese and serve immediately, passing extra
dressing at the table.