White Asparagus with Amontillado Vinegar and Idiazábal Cheese

This delightful dish combines the subtle flavors of white asparagus with the nutty crunch of Marcona almonds and the rich aroma of Idiazábal cheese. Perfect as a light appetizer or a sophisticated side, it captures the essence of simple yet elegant Andalusian cuisine.

• White asparagus1 bunch (8 ounces / 225 g)
• Extra-virgin olive oil1 tablespoon
• Amontillado vinegar1 tablespoon plus 1 teaspoon
• Maldon salt½ teaspoon
• Parsley leaves and stems½ bunch (about 1 loosely packed cup / 50 g)
• Aalted fried Marcona almonds½ cup (45 g)
• Idiazábal cheese1½ ounces (40 g), rind removed

1. Peel the asparagus and trim the woody ends.
2. Slice the asparagus ¼ inch thick on the bias into 2-inch-long pieces.
3. Place in a bowl and dress with olive oil, vinegar, and salt.
4. Plate the asparagus with some of the vinaigrette.
5. Toss parsley with remaining vinaigrette and spread over the asparagus.
6. Scatter almonds on top.
7. Shave ribbons of Idiazábal cheese over the salad and serve.