One of the best things about this recipe is the dressing drizzled on top. As a food purist, dressings I can live without, but now I want to put this simple dressing on EVERYTHING! It will be my "go-to" salad love from now on. It was olive oil, 1 T of red wine vinegar, 1 T lemon juice, and 1 T of honey, add pepper and shake! It is tangy, bright, and finishes with just a hint of sweetness. Perfect with the earthiness of the asparagus and roast-y, nuttiness of the pistachios - oh my I think I will make it again tonight!
The hardest part of this recipe is shelling the darn pistachios! If shelled pistachios weren't so expensive I would have saved so much time but I couldn't justify buying them naked. Once you have shelled all those little suckers, pulse them in a food processor until they are finely chopped but not so fine as you have made pistachio butter - delicious but that's a whole other recipe.
Break the stalks on the asparagus or cut the bottom third or so off. The original recipe calls for trimming the asparagus and if you like to do that. be my guest. but if you are buying fresh, in season vegetables, I don't find it necessary. Place the stalks on a baking tray lined with a Tovolo Baking Mat and drizzle with olive oil. Coat with the chopped pistachios and pop into a 400 degree F oven for about 15 minutes. Right before I took the asparagus out, I sprinkled the Parmesan on top and let it heat for a few minutes in the oven.
This is an excellent and elegant side dish. Add some chopped hard-boiled egg and it would be great for lunch or brunch. It will definitely make it into your everyday repertoire. YUM!
Pistachio Crusted Asparagus with Feta