roasted asparagus with crushed pistachios and feta.
Somehow I blinked and found myself in late July…so…
Happy Summer!
Where on earth did the time go? And how are you, my friends?
So far summer for us has included a trip to Kansas (who WOULDN’T want to go to Kansas in July?!) for some four-wheeling and lightening bug-catching…lots of beach and pool days…several neighborhood block parties…and way too many otter pops. I’m reading this book and watching lots of West Wing and devouring watermelon like it’s my job. And why wouldn’t I? It’s summer, after all, and I’m all for taking advantage of summer’s bounty. Like recently when asparagus was on sale for $1.99/lb so I bought 2 lbs and roasted them up with pistachios and feta. You guys. There are just no words for how epic these little spears turned out. Except for epic, which is a word.
As for the pistachios, I bought them in the bulk section to pay for only what I needed, but in the event that you were looking for another recipe to use any leftover pistachios might I suggest this fabulously light dessert.
Ingredients
- For the Asparagus:
- 2 pounds large asparagus
- 2 tablespoons olive oil
- 3/4 cup shelled roasted and unsalted pistachios
- 1 teaspoon sea salt
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- For the Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- pinch of sea salt
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Rinse the asparagus and cut about an inch off of the stem ends. Pat dry.
- Place the asparagus on a baking sheet in a single layer. Bake for about 5 minutes. Remove from the oven and drizzle with olive oil. Toss to coat.
- Crush the pistachios in a food processor fitted with a blade attachment (or place in a sealed plastic bag and pound with a mallet, hammer or rolling pin if you don't have a processor). Grind until fine. Transfer nuts to a small bowl and stir in salt.
- Arrange the asparagus in a single layer. Spoon the pistachio mixture over the asparagus. Flip the asparagus and cover the other side in remaining pistachio.
- Place in the oven and bake for 10 to 15 minutes, until tender through. Remove from the oven and allow to cool slightly.
- To make the vinaigrette, in a small jar or bowl, whisk together all of the ingredients. Drizzle over the roasted asparagus just before serving. Top with feta and parsley and serve slightly warm or at room temperature.
Notes
216 calories per serving, 18 grams of fat, 11 carbs, 8 grams of protein, 5 grams of fiber
Inspired by Joy the Baker.
Estimated TOTAL: $5.50 if you can find asparagus for $1.99/lb or less. That’s $.92 per serving!
