2tbsptoasted sliced almonds, or toasted almonds, chopped
Bring a large pot of salted water to a boil. Cook the pasta following the manufacturer’s instructions to get to the al dente stage.
While the pasta is cooking, thinly slice the asparagus stalks on the bias, keeping the flowery tips whole. Set aside.
When the pasta is done, drain, then return to the pot. Add the olive oil, Parmigiano-Reggiano, and lemon juice, and toss to coat the pasta. Season with a good pinch of fleur de sel and some black pepper, then toss again. Add the sliced asparagus, tuna, cherry tomatoes, and capers, and toss one last time to distribute the ingredients.
SERVING: Divide the fresh asparagus and tuna pasta between serving plates and sprinkle with toasted almonds. Serve with an additional lemon wedge so you can liberally add more juice, if you like things as lemony as I do.
STORAGE: This fresh asparagus and tuna pasta dish can be made up to 1 day ahead of time. Refrigerate in an airtight container. Serve warm or cold, as a pasta salad.
MAKE IT DAIRY-FREE: Omit the Parmigiano-Reggiano and use vegan parmesan or a sprinkle of nutritional yeast instead.
MAKE IT GLUTEN-FREE: Use a gluten-free variety of dry pasta.
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