2 quarts water

1/4 cup plus 1/2 teaspoon kosher salt, divided

2 pounds medium-thick asparagus spears, trimmed and cut into 3-inch pieces

1 tablespoon extra-virgin olive oil

1 teaspoon ground sumac

1/4 teaspoon black pepper

1/3 cup chopped smoked almonds

1/3 cup chopped dried tart cherries

1/4 cup chopped fresh flat-leaf parsley

1 1/2 tablespoons chopped fresh mint

2 teaspoons grated lemon zest (from 1 lemon)

Directions
Bring 2 quarts water and 1/4 cup salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add asparagus to boiling water; cook until vibrant green and crisp-tender, 2 to 3 minutes. Drain asparagus, and immediately place in ice bath; let stand until cool, about 2 minutes. Drain and pat dry. Place asparagus in a large bowl; toss with oil, sumac, pepper, and remaining 1/2 teaspoon salt.

Stir together almonds, cherries, parsley, mint, and lemon zest in a small bowl. Arrange asparagus mixture on a platter, and sprinkle evenly with almond mixture.

By Ann Taylor Pittman
Originally appeared in Food & Wine magazine, April 2024