Creamy Lemon, Asparagus, & Almond Pasta

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INGREDIENTS

  • 12 stalks of asparagus

  • 12 oz. spaghetti

  • 1 tablespoon olive oil

  • 4 cloves of garlic, thinly sliced

  • ½ cup heavy cream

  • Zest of 2 lemons

  • Salt and pepper, to taste

  • 2 tablespoons unsalted butter

  • ⅓ cup fresh grated parmesan cheese

  • ¼ cup parsley, finely chopped

  • ⅓ cup Mariani Sliced Almonds

INSTRUCTIONS

  1. Prep the asparagus.  Use a vegetable peeler to create ribbons from 6 of the asparagus stalks.  Cut the remaining 6 asparagus stalks into 1-inch pieces.

  2. Bring a large pot of generously salted water to a boil.  Cook the spaghetti according to the instructions on the package.

  3. Heat the olive oil in a skillet over medium heat.  Add the garlic and asparagus and sauté for 2-3 minutes, until fragrant.  Add the heavy cream, lemon zest, salt, and pepper and bring to a simmer.  Simmer for 3-4 minutes, then stir in the butter, parmesan cheese, and parsley.

  4. Bring a separate small skillet to medium heat. Add the almonds and toss over heat for 3-5 minutes, until golden brown.

  5. Toss the cooked pasta with the asparagus and cream sauce.  Transfer to individual serving bowls and sprinkle the almonds on top.  Top with additional parsley and parmesan cheese if desired.

Lemon Curd & Almond Crepes

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INGREDIENTS

For the crepes

  • 1 cup all-purpose flour

  • 1 tablespoon granulated sugar

  • ¼ teaspoon salt

  • 2 tablespoons butter, melted (plus 3-4 tablespoons for greasing the pan)

  • 1 ¼ cup water, room temperature

  • 2 large eggs, room temperature

For the filling

  • 1 cup sugar

  • Zest of 3 lemons

  • 6 egg yolks

  • ½ cup lemon juice

  • 6 tablespoons butter

  • 1 cup strawberries, sliced

  • ⅓ cup Mariani Sliced Almonds

INSTRUCTIONS

  1. Place all crepe ingredients in a blender and blend until combined.  Transfer the mixture to the refrigerator and chill for 30 minutes.

  2. While the crepe batter is chilling, prepare the lemon curd.  In a small pot, whisk together the egg yolks and sugar, then mix in the lemon juice and lemon zest.  Place over low heat.  Whisk over low heat for 5-10 minutes until the mixture thickens to a pudding-like texture.  Remove from heat and stir in the butter.  Set aside to cool while you cook the crepes.

  3. When the crepe batter is done chilling, place an 8-inch skillet over medium heat.  Grease the skillet, then pour in ¼ cup of crepe batter.  Swirl the pan around so that the batter covers the entire surface.  Cook for 1 minute on each side.  Repeat until you have used all of the batter.

  4. Assemble the crepes.  Place a crepe flat on a large plate.  Spread a thin layer of lemon curd on half of the crepe and sprinkle on the almonds and strawberry slices.  Fold the crepe into quarters to create a triangle shape. 

Almond Crusted Salmon

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INGREDIENTS

  • 1 pound of salmon

  • ½ cup Mariani almonds

  • ¼ cup parmesan cheese

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ¼ teaspoon salt

  • Juice of ½ a lemon

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

  2. Add the almonds, parmesan, basil, oregano, and salt to a food processor and pulse until the ingredients turn into a fine meal.

  3. Brush the lemon juice over the salmon, then sprinkle the almond mixture on top.

  4. Transfer the salmon to the baking sheet and bake for 17 minutes.