Equipment
Ingredients
For the Nuts
- 90 g pistachios
For the Salad
- 450 g asparagus, trimmed
- 30 g soft herbs, finely chopped
- 100 g cheese, coarsely grated
For the Dressing
- 18 g scallion, minced
- 20 ml lemon juice
- 80 ml olive oil
- salt
- black pepper
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Spread the pistachios on a rimmed baking sheet and toast for 5 minutes until fragrant.
Roughly chop the toasted pistachios once they have cooled slightly.
Fill a large skillet with 2.5cm (1 inch) of water, insert a steam basket, cover, and bring to a simmer.
Place the asparagus in the basket and steam for 5 minutes until just tender.
In a medium bowl, combine the minced scallion, lemon juice, salt, and pepper; let the mixture sit for 2 minutes.
Whisk the olive oil into the scallion mixture until the dressing is emulsified.
Stir the chopped pistachios, grated cheese, and chopped herbs into the dressing.
Arrange the steamed asparagus on a platter and dollop the nut and cheese dressing over the top to serve.
Chef's Notes
- For the best texture, ensure your asparagus is steamed until it's 'tender-crisp' – it should have a slight bite and a vibrant green color, not be mushy.
- Toasting the pistachios is crucial for developing their flavor and aroma. Keep a close eye on them as they can burn quickly.
- Allowing the scallions to macerate in the lemon juice and seasonings for a couple of minutes before adding the oil helps to mellow their sharp bite and infuse the dressing with their flavor.
- Don't dress the salad too far in advance, as the asparagus can become limp and the cheese may clump. It's best to toss or dollop the dressing just before serving.
Storage
Refrigerator: 2 days — Asparagus will lose crispness over time.
Reheating: Serve at room temperature or chilled.
