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1
Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes.
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2
Immediately transfer to a bowl of iced water.
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3
Drain and cut on the diagonal into 2-inch long pieces.
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4
Set aside.
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5
Heat the olive oil in a medium skillet over medium heat until smoking.
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6
Saute the mushrooms just to soften, about 1 minute.
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7
Add the garlic and saute briefly until the aroma is released.
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8
Remove from the heat.
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9
Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
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10
In a large mixing bowl, lightly toss the baby greens with about half of the almond vinaigrette.
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11
Divide into 6 portions and place on serving plates.
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12
Divide the mushrooms and sprinkle across the top.
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13
In the same bowl, toss the blanched asparagus with the remaining vinaigrette.
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14
Divide among the salads, fanning the spears across the top.
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15
Preheat the oven to 350 degrees.
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16
Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes.
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17
Set aside to cool.
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18
When the almonds are cool, transfer to a blender along with the remaining ingredients.
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19
Puree until smooth.
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20
Store in a container in the refrigerator up to 5 days.
