1 medium bunch of asparagus, ends trimmed
1 clove garlic
3/4 cup Parmesan cheese, grated
1/3 cup sliced almonds
1/2 lemon, juiced
1/3 cup olive oil

Bring a large pot of salted water to a boil. Add the asparagus and cook just until tender, 4 to 6 minutes. Drain and reserve about 1 cup cooking liquid. Cool the asparagus 5 minutes. Coarsely chop.

Combine the asparagus, garlic, Parmesan, sliced almonds, lemon juice, and olive oil in the bowl of a food processor and process until very well-blended, but not quite puréed. Add 1 to 2 tablespoons of cooking liquid to loosen, as necessary. Serve immediately, or store in a covered container in the refrigerator until ready to serve.

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