Name: Asparagus, Almond & Orange Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 bunch asparagus; 1/3 cup sliced almonds; ½ cup Panko breadcrumbs; ¾ tsp. grated orange zest; 2 tbsps. chopped parsley; 2 tbsps. chopped scallions; 1 tbsp. extra-virgin olive oil; Salt & pepper, to taste; 2 oranges, cut in sections (supremes); 2 tbsps. mustard; ½ cup mayonnaise (omit, if vegan); ¼ cup roughly chopped parsley; 2 tbsps. roughly chopped scallions, white & green parts

Instructions

Cut the bottom 1-inch of the asparagus spears. With a carrot peeler, remove tough skin of the asparagus about 3-inches from the bottom.
Bring 3 quarts of water to a boil and add 1 tbsp. salt. Prepare a large bowl of ice water. Add asparagus to boiling water and cook for 3 minutes. Remove and plunge into ice water to stop cooking. Remove to a cutting board and cut off the tips of the asparagus. Set aside.
In a small sauté pan over medium heat, toast the almonds, tossing continuously until golden brown, about 3-4 minutes. In a bowl, combine the almonds, Panko breadcrumbs, ¼ cup chopped parsley, 2 tsps. grated orange zest, 2 tbsps. extra-virgin olive oil and ¼ tsp. salt. Toss.
Combine the mustard, mayonnaise, parsley and scallions in a food processor and blend until smooth. Add black pepper, to taste.
Cut the asparagus spears into about 4-inch sticks and arrange on a plate. Sprinkle the almond/breadcrumb mixture all around and garnish with the asparagus tips and orange segments. Spoon the sauce over the asparagus. (You may have enough left over for use in another salad.)