Toasted Almond And Asparagus Salad

1. 1

   Start by getting out a small saute pan and a medium sauce pan.

2. 2

   Add the raw almonds to a dry saute pan and heat to medium. Keep an eye on the almonds to make sure they don't burn. Shake them around periodically, cooking for a total of 6-7 minutes. You want them to brown up and become fragrant, but not burn. Remove to a mixing bowl.

3. 3

   Add olive oil to saute pan and add cherry tomatoes. Add a dash of salt and cook for 5 minutes. Remove to mixing bowl with almonds.

4. 4

   At the same time as the almonds and tomatoes cook, bring a sauce pan or pot of salted water to a boil. Drop in the asparagus and blanch for 5 minutes. Remove from boiling water directly to a bowl of ice cold water. You want to stop the cooking so it doesn't get soft and soggy. Once cooled, add to the bowl with the almonds and tomatoes.

5. 5

   Whisk together the dressing and pour over the vegetables. Add goat cheese crumbles, salt and pepper and mix to combine.

* Per serving · 4 servings · Values may vary.