Lemony Asparagus Salad with Shaved Cheese and Nuts
★★☆☆☆
Ingredients
- 1/2 cup pistachios (or other nuts) (118 ml)
- 1 pound asparagus, tough ends trimmed (454 g)
- 3 Tbsp mixed soft herbs (chives, dill, mint, parsley, and/or tarragon), chopped (44.4 ml)
- 2 Tbsp minced shallots, red onion, or scallions (29.6 ml)
- 1 1/2 Tbsp fresh lemon juice (22.2 ml)
- 1 1/2 tsp white wine vinegar (7.4 ml)
- 1 tsp kosher salt, plus more to taste (4.9 ml)
- 1/4 tsp freshly ground black pepper (1.2 ml)
- 1/2 cup extra-virgin olive oil, plus more for serving (118 ml)
- 1 1/2 ounces shaved nutty sheep's milk cheese (such as Pecorino or Manchego) (42.5 g)
Instructions
- Preheat oven to 350°F (175°C). Spread pistachios on a rimmed baking sheet. Toast for 5 minutes. Let cool and chop roughly. \n2. Fill a large skillet with 1 inch of water and bring to a simmer. Place a steamer basket in the skillet. Add asparagus and steam until tender-crisp, about 5 minutes. Drain.\n3. In a bowl, whisk together lemon juice, vinegar, shallots, salt, and pepper. Slowly whisk in olive oil. Stir in chopped herbs, cheese, and nuts. \n4. Drizzle asparagus with olive oil and season with salt. Spoon cheese mixture over asparagus. Garnish with additional herbs and olive oil and sprinkle with more cheese, if desired.
Wine Pairing: Light White (Sauvignon Blanc) — A crisp white wine such as Sauvignon Blanc, a Grüner Veltliner, or a dry rosé.