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1
Bring a large pot of water to a boil.
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2
In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt.
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3
Let them get deeply golden, remove from heat, and set aside.
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4
Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor - or alternately, in a blender or with a hand blender.
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5
Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green.
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6
Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.
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7
Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus.
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8
Depending on the actual thickness of your carrots/asparagus, cook for about 30 - 60 more seconds, you want the vegetables to retain some structure and bite.
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9
Drain and immediately run under cold water to stop the cooking.
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10
Spin dry in a salad spinner.
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11
In a large bowl toss the vegetables with a generous splash of the dressing.
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12
Toss well, add 2/3 of the toasted almonds and gently toss again.
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13
Taste and adjust for seasoning.
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14
You might want to add a quick squeeze of lemon juice at this point, but it's optional.
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15
Serve family-style topped with the remaining almonds.
