Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.
Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.
Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.
Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.
Also appeared in:
Health, May, 2016
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