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 served immediately. Recipe adapted from: theyearinfood.com
Know Your Produce: NECTARINES
Nectarines closely related fruit species to peach. Juicy, delicious nectarines are low in calories (100 g just provide 44 calories), and contain no saturated fats. They are packed with numerous health promoting anti-oxidants, plant nutrients, minerals and vitamins. Store: Although best enjoyed without delay, ripe nectarines can be refrigerated for three to five days. Leave firmer ones at room temperature to ripen. Stone fruit ripens from the inside out: check the stem area to see if it yields to gentle pressure. Ripe nectarines are also usually fragrant. Prep: Wash well under cool water before using. Use: Nectarines may be enjoyed, peel and all. They are delicious sliced and eaten out of hand, or with your breakfast cereal/on yogurt. They also work well in almost any recipe calling for peaches.