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A fresh and tangy lemony asparagus salad featuring tender steamed asparagus tossed in a lemon-shallot vinaigrette, finished with grated Manchego or pecorino cheese and toasted pistachios for texture.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3/4 cup pistachios or your favorite nuts
  • 1 pound asparagus, trimmed of tough woody ends
  • 1/2 cup plus 3 tablespoons mixed soft herbs (such as dill, parsley, and tarragon)
  • 3 tablespoons minced shallots, red onion, or scallions
  • 1 1/2 tablespoons fresh lemon juice (or cider vinegar as a substitute)
  • A large pinch of kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil, plus more for finishing
  • 3/4 cup coarsely grated cheese (about 1 1/2 ounces), like young sheep’s milk Manchego or pecorino, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Spread pistachios evenly on a rimmed baking sheet and toast for about 5 minutes until nutty and lightly browned. Remove and let cool before roughly chopping.
  2. In a large skillet, add about an inch of water and place a steamer basket on top. Cover and bring water to a simmer. Steam the asparagus until just tender, about 5 minutes. Drain and set aside.
  3. Finely chop 3 tablespoons of mixed soft herbs. In a medium bowl, combine minced shallots, lemon juice, a pinch of salt, and black pepper. Let sit for about 2 minutes to soften shallots and meld flavors. Whisk in olive oil, then stir in chopped pistachios, grated cheese, and chopped herbs.
  4. To serve, drizzle asparagus with olive oil and season lightly with salt. Spoon or dollop the dressing over the asparagus. Sprinkle remaining 1/2 cup of herbs torn roughly on top, and finish generously with extra grated cheese. Taste and adjust salt as needed before serving.

Notes

Trim tough ends of asparagus to avoid woody bits., Steam asparagus to remain tender but bright and firm, about 5 minutes., Let shallots mellow in lemon and salt mixture before adding oil to soften bite., Use similar thickness asparagus stalks for even cooking; adjust preparation for thick stalks., Add nuts and cheese at the end and adjust salt after assembly to balance flavors., Nuts and cheese can be swapped according to preference or dietary needs., Salad can be served warm, at room temperature, or chilled., Toast nuts and prepare dressing up to 1-2 days in advance; steam asparagus fresh for best texture., Store components separately for best freshness; combined salad lasts 1-2 days refrigerated., Can add protein (hard-boiled eggs, shrimp, salmon) for a more filling meal, serve with crusty bread.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 220 kcal per serving
  • Fat: 18 g per serving
  • Carbohydrates: 8 g per serving
  • Protein: 6 g per serving