Carrot Almond Salad

INGREDIENTS

• extra virgin olive oil
• 1 cup / 3 oz / 85g sliced almonds
• a small handful cilantro, about 1/2 cup
• 1 medium clove garlic, peeled
• 1/2 jalapeno pepper, seeded and de-veined
• 1/4+ teaspoon fine grain sea salt
• 1/3 cup / 80 ml extra virgin olive oil
• 1 bunch / 8 oz / 225 g baby carrots, scrubbed and sliced in half lengthwise
• 1 bunch / 16 oz / 450 g pencil-thin asparagus, stalks trimmed, cut into 2-inch segments
• squeeze of lemon, optional