Prep: 1. Boil water in a pot for asparagus. 2. Trim woody ends off asparagus and cut into 1 inch pieces. 3. Chop shallot. 4. Mince mint, and dill. Make: 1. Heat a dry skillet over medium high, toast almonds until fragrant, about 4 minutes. 2. Blanch asparagus in boiling water for 2-3 minutes until tender, but still crispy. Drain asparagus under cold water. 3. Toss asparagus with the almonds, shallot, mint, dill, olive oil and vinegar. 4. Season to taste with salt and pepper. Top with crumbled goat cheese.
Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE