If you don't like cilantro, you might try substituting something like basil, or parsley in place of it. Also, I included a few tips in relation to making this salad in the main entry up above, so have a glance before you jump in here. Also, my friend Nikki in Kennett Square, Pennsylvania did a roasted version of this salad with the produce from her CSA box, it's posted here.
Adapted from 101cookbooks.com
extra virgin olive oil
cup / 3 oz / 85g sliced almonds
a small handful cilantro, about ½ cup
medium clove garlic, peeled
jalapeno pepper, seeded and de-veined
+ teaspoon fine grain sea salt
cup / 80 ml extra virgin olive oil
bunch / 8 oz / 225 g baby carrots, scrubbed and sliced in half lengthwise
bunch / 16 oz / 450 g pencil-thin asparagus, stalks trimmed, cut into 2-inch segments
squeeze of lemon, optional
Bring a large pot of water to a boil. In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt. Let them get deeply golden, remove from heat, and set aside. Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor - or alternately, in a blender or with a hand blender. Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc. Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus. Depending on the actual thickness of your carrots/asparagus, cook for about 30 - 60 more seconds, you want the vegetables to retain some structure and bite. Drain and immediately run under cold water to stop the cooking. Spin dry in a salad spinner. In a large bowl toss the vegetables with a generous splash of the dressing. Toss well, add 2/3 of the toasted almonds and gently toss again. Taste and adjust for seasoning. You might want to add a quick squeeze of lemon juice at this point, but it's optional. Serve family-style topped with the remaining almonds.