ASPARAGUS WITH ALMONDS, GOAT CHEESE, AND BASIL

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Asparagus with Almonds, Goat Cheese, and Basil image

A creamy mustard-and-lemon dressing emulsified with a soft-boiled egg yolk takes this asparagus salad over the top.

Provided by @MakeItYours

Number Of Ingredients 12

1 large egg
1 to 2 lemons
1 tablespoon grainy mustard
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped almonds (1 1/2 ounces)
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed
1 lemon
3 ounces fresh goat cheese
1 tablespoon finely shredded fresh basil leaves, plus small whole leaves for serving

Steps:

  • Dressing: Place egg in a small saucepan; cover with water by 1 inch. Bring to a boil, then remove from heat. Cover pot and let stand 8 minutes. Run egg under cold water to stop cooking. Peel egg; remove white and reserve for another use. Press yolk through a fine sieve into a small bowl.
  • Meanwhile, remove peel and pith from 1 lemon. Holding fruit over another bowl, cut between membranes, allowing segments to drop in. Squeeze juice from membranes into bowl; discard membranes. Coarsely chop segments (you should have 2 tablespoons). If you don't have 2 tablespoons of juice or segments, use second lemon.
  • Add mustard, lemon juice, sugar, and salt to bowl with yolk. Gradually add oil, whisking constantly until creamy and emulsified. Stir in lemon segments; season with salt and pepper. Dressing can be refrigerated up to 1 week; return to room temperature before using.
  • Salad: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10 to 15 minutes. Let cool completely.
  • Bring a large pot of salted water to a boil. Add asparagus; return to a boil and cook, uncovered, until bright green and tender, 2 to 3 minutes. Drain. Run under cold water to stop cooking; drain again and pat dry.
  • Remove lemon zest in long strips with a vegetable peeler. Slice zest very thinly into strips; you should have about 2 tablespoons (or use a channel zester). Remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in.
  • Arrange asparagus on a platter with cheese. Sprinkle with almonds, zest, lemon segments, and basil. Drizzle with 1/4 cup dressing (reserve remainder for another use). Season with salt and pepper and serve, garnished with whole basil leaves.

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