Directions:

In a large skillet with olive oil, slivered almonds add salt and turn on skillet to low setting, stirring every 5 minutes while you are preparing the additional ingredients.

Wash asparagus, snap off about 2” off bottom (the woody ends) and discard, with a sharp potato peeler, peel each asparagus from the tip down, removing most the skin but do slightly, do not want to get the stalk to thin. Then cut off tip and put aside, with a sharp knife cut vertical into 4 thin slices, cut the slices now in ½ it will yield 8 little match sticks of asparagus, repeat process until all cut.

Turn up skillet to medium high and add just the asparagus tips and sautéed until almonds are fully toasted, stirring continually. Turn up to high on last 15 seconds to get the skillet very hot. Turn off hot skillet and immediately add the asparagus match sticks, continue to stir for 30 seconds to 1 minute while it warms the asparagus. Immediately plate the asparagus carpaccio at this point, adding the ground pepper and a generous amount of shaved parmesan cheese, lightly crumpling the cheese in your hand (leave some larger pieces) on plate.