Bend the asparagus until they snap naturally, discarding the tougher ends (can be saved for broth). Peel the lower part of the tender stems with a paring knife to ensure even cooking with the tips.

Blanch the asparagus in salted boiling water for 3–4 minutes, then cool them in ice water. Dry well and season with olive oil, salt, and pepper.

Soften the Dreamfarm Spread with a fork in a bowl. Spread it on a serving plate, lay the asparagus on top, and sprinkle with toasted almonds.