Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves: 8
Photo: Jennifer Causey   

How to Make It

Step 1

Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.

Step 2

Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.

Step 3

Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.

Step 4

Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.

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