This takes less than 15 minutes to prepare. Turn your oven to broil. Rinse the garlic tops and put in a roasting pan with a bit of olive oil sprinkled on them and some kosher salt. Pop them in the oven and get moving, you have 10 minutes maximum to make the salad.
Start heating a dry pan on a medium burner. Chop some almonds and toss them on to toast.
Using a vegetable peeler, peel 5 fresh, raw asparagus into thin strips. Cut one half a pear and arrange along the side. Top with a few pieces of parmesan (I peeled them off with the peeler) and a few pieces of dried beef. All freshly ground pepper, a squeeze of lemon juice from half a lemon, some olive juice and sprinkle on the toasted almonds.
Now grab those fresh garlic shoots and serve on the side with the salad.
Like any roasted vegetable, fresh garlic shoots are a revelation. They are infused with garlicky goodness and will love a bit of lemon and salt. There’s such a tiny window in the year for this amazing dish that you should run to your local market and get some before they’re gone. The salad is a mix of the freshness of the asparagus with the sweet pears and tart lemon juice, the heartiness of the almonds and parmesan and the rich flavorful umami of the dried beef. It’s amazingly delicious.