Asparagus salad with toasted almonds and goat cheese from The Food Lab: Better Home Cooking Through Science (page 782) by J. Kenji López-Alt

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Notes about this recipe

  • richard_jwbi60 on February 06, 2026

    This has become a go to in the spring when asparagus is in season. I prefer it with medium thick stalks. In order to really up level ensure to separate your tips and start them ~30 seconds late

  • clcorbi on May 01, 2018

    This is a really delicious salad, and leftovers keep very well. The only change I made was to use less than the 4oz of goat cheese called for--I find that a little goat cheese goes a long way, so I used half the amount called for, and we thought it was perfect.

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