In a large skillet over medium heat, sauté the asparagus in one teaspoon oil, stirring occasionally, for about four minutes, until bright green. Add garlic, lemon zest, and red pepper flakes and cook for one minute more. Turn off heat and finish with a squeeze of juice from half the lemon, and salt and pepper to taste. Set aside.
Make the dressing by whisking together the Balsamic vinegar with the shallot. Slowly drizzle in the olive oil and whisk vigorously until emulsified. Add salt and pepper to taste.
In a large salad bowl, toss the greens with the dressing. Top with the asparagus, Feta, chopped almonds and finish with slices of nectarine. Garnish with parsley if desired. Best when served immediately.
Recipe adapted from theyearinfood.com
