Preheat oven to 400 degrees. Trim and discard the root and green stalk from the leek, then halve lengthwise. Thoroughly rinse the white under running water to remove any grit between the layers. Thinly slice the leek widthwise. Mince or grate the garlic. Trim and discard the bottom inch of the asparagus. Zest the lemon.

Toss the asparagus on a baking sheet with 1 tablespoon olive oil, salt, pepper, and half the lemon zest. Place in the oven to roast for 12-15 minutes.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leek and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Add the peas to the pan and toss to warm through, 1-2 minutes. Add the garlic and turmeric to the pan and cook for 30 seconds, until fragrant. Transfer mixture to a medium bowl.

Add the flour and 3 tablespoons sour cream to the pea and leek mixture. Using a fork or potato masher, thoroughly mash until mostly smooth. Taste and season with salt and pepper

Place the panko and a pinch of salt in a small bowl. Form the pea and leek mixture into 11/2 inch balls and roll in the panko. Flatten into patties and set aside.

In the same pan you cooked the leek in, heat 1 tablespoon olive oil over medium heat. Working in batches, add the pea and leek patties to the pan and cook 2-3 minutes per side, until golden brown. Set aside on a baking sheet in the oven to keep warm while you cook the remaining patties.

Serve the pea and leek fritters with lemony asparagus to the side. Sprinkle with sliced almonds and remaining lemon zest. Dollop the fritters with the remaining sour cream and enjoy!