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1
Fill a large bowl halfway with ice cubes and add some cold water.
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2
Place a colander squarely inside the ice bath.
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3
The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
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4
Bring a large pot of water to a rolling boil.
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5
Add 1 teaspoon salt.
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6
Add the asparagus and cook for 1 to 1 1/2 minutes.
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7
You want them to be crunchy.
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8
If the asparagus are thicker, cook for 1 1/2 to 2 minutes.
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9
Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath.
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10
Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process.
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11
Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water.
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12
Hold a piece of the asparagus in your hand for a few seconds to assure that its really cool (even in the center).
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13
If the piece still feels warm, allow them to cool longer in the ice bath.
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14
Place them on a kitchen towel to drain any excess moisture.
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15
Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt.
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16
They should bubble and fry slightly in the oil.
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17
When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium.
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18
Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl.
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19
Set aside.
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20
Toss the asparagus in the bowl with the walnuts and the oil.
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21
Let this mixture sit in the refrigerator for a few hours or a few minutes.
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22
When ready to serve, stir in the lemon juice.
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23
Serve immediately.
