Asparagus w Almonds, Goat Cheese& Basil

Preheat oven to 350. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10-15 minutes. Let cool completely. Bring a large pot of salted water to a boil. Add asparagus, return to a boil and cook, uncovered, until bright green and tender, 2-3 minutes. Drain. Run under cold water to stop cooking, drain and pat dry. Remove lemon zest in long strips with a vegetable peeler. Slice very thin (2 T). remove remaining peel and pith from lemon; holding fruit over a bowl, cut between membranes, allowing segments to drop in. Arrange asparagus on a platter with cheese. Sprinkle w almonds, zest, lemon segments, and basil. Drizzle with Creamy Mustard and Lemon Dressing. Season and serve, garnished with whole basil leaves.

Almonds 1/3 c coarsely chopped
Kosher salt
Freshly ground pepper
Asparagus 1 lb, trimmed
Lemon 1
Goat Cheese 3 oz fresh
Basil Leaves 1 T finelyshredded, plus small whole for serving
Dressing 1/4 c