2bunchesfresh asparagus (I prefer thicker asparagus)washed and trimmed
kosher salt
balsamic glaze
3ouncesgoat cheesecrumbled
2tablespoonstoasted, chopped almonds
Instructions
Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it.
Place cooked asparagus on plate. Crumble goat cheese over the top. Drizzle with balsamic glaze and sprinkle with almonds. Serve.