Green almond season has me thinking of ways to use this symbolic food, the first fresh green thing to appear in many orchards. This Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble is exactly what we like to eat right now. Asparagus are plentiful. David Brown’s chickens are back to laying their fabulous eggs. And crisp sour green almonds add a nice fresh crunch.

In early spring, in regions where almond trees grow – Turkey, Israel, Iran, North Africa and the Middle East – you’ll find green almonds on the menu. The fuzzy pods symbolize rebirth, a sour crunchy treat to welcome spring.  During the brief stage when immature almonds are tender and green, they are eaten whole dipped in salt.  Or sliced thin and scattered over fish dishes and salads as I have done here.

Kitchen Notebook

Stewart and Jasper, a California almond grower, harvests, packages and sells green almonds online each spring.  They kindly send me some to use as I am one of green almonds’ chief evangelists. You can find them at Green Almonds or in a local farmer’s market in California.

Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble

Yield: 2 Servings


10 to 12 fat spears of asparagus

1/2 cup crumbled feta cheese

1/2 cup full fat Greek yogurt

Salt and pepper to taste

2 eggs

Fresh greens almonds, sliced thin for garnish

Fresh chives, snipped

Toasted Bread and Almond Crumble, as needed


  1. Peel and trim the asparagus stalks about one third of the way up so they cook evenly. Cook the asparagus covered in salted water until tender. Each end will droop when held in the center with tongs.
  2. While the asparagus cook, mash the feta cheese in a medium bowl with a fork. Add the yogurt then beat it until smooth with a flexible spatula. Season with a little salt and pepper.
  3. Spread some of the whipped feta onto a plate, about 1/3 cup per serving. Arrange the asparagus spears on top.
  4. Poach the eggs for 4 minutes in simmering water with a splash of white vinegar.
  5. Place a drained poached egg on top of the asparagus on each plate. Sprinkle with thinly sliced fresh green almonds, snipped chives and Toasted Bread and Almond Crumble or toasted breadcrumbs.