The food lab better home cooking through science ( PDFDrive ) 967

½cuptoastedsliveredalmonds
1mediumshallot,finelysliced(about¼cup)
Freshlygroundblackpepper
½cupMildLemon-orRedWine–OliveOilVinaigrette
(here),vigorouslyshaken
4ouncesgoatcheese,crumbled
1.Bringalargepotofsaltedwatertoarollingboil.Addthe
asparagusandcookuntilbrightgreenandtenderbutstill
with a bit of bite, about 3 minutes. Drain in a colander
and run under cold water until cool. Drain and dry in a
saladspinner.
2. 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
dressingatthetable.


HOWTOTOASTNUTS

T

oasting nuts improves their flavor by adding a

layer of complexity and their texture by making
themcrunchier.Therearetwowaystodoit.
To toast nuts in a skillet, place the nuts in a dry
skillet and cook over medium heat, tossing and
stirring constantly, until the nuts darken a few
shades. The more constantly you stir and flip, the
more evenly they’ll toast. Transfer to a bowl and

allowtocool.
To toast nuts in the oven, spread the nuts on a
rimmedbakingsheetandbakeinapreheated350°F
oven,givingthemastireveryfewminutes,untilthey
darkenafewshadesabout10minutes.Nutstoasted
intheovencookmoreevenlythanthosetoastedina
skillet.