Asparagus Salad With Smoky-sweet Gremolata
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Bring 2 quarts water and ¼ cup salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add asparagus to boiling water; cook until vibrant green and crisp-tender, 2 to 3 minutes. Drain asparagus, and immediately place in ice bath; let stand until cool, about 2 minutes. Drain and pat dry. Place asparagus in a large bowl; toss with oil, sumac, pepper, and remaining ½ teaspoon salt.
Stir together almonds, cherries, parsley, mint, and lemon zest in a small bowl. Arrange asparagus mixture on a platter, and sprinkle evenly with almond mixture.