1/3cuphardaged cheese (such as aged manchego, pecorino, or parmigiano), grated on the large holes of a box grater
1bunch asparagusends snapped off and cut into 2” pieces
¼cupmarcona almonds or regular almondstoasted
For the dressing:
juice and zest from ½ lemon
1 ½tablespoonswhite wine vinegar
1sprig rosemaryleaves chopped (about 1 ½ teaspoons)
1/3cupextra virgin olive oil
freshly ground black pepper
Blanch asparagus by boiling in lightly salted water for 2 minutes. Remove and set aside to cool.
Wash and dry lettuce and place in your serving bowl. Add the remaining ingredients (the salad can be prepared up to this point and refrigerated).
Make the dressing. Place the garlic in a bowl and squeeze the lemon juice over it, letting it sit for a few minutes to take the sharp edge off of the garlic. Add the remaining ingredients and stir well. The dressing can be made a day ahead and refrigerated.