Asparagus & Pistachio Salad
Try this Asparagus & Pistachio Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup extra virgin olive oil
- 2 lbs. asparagus sliced into fourths
- 1/2 - 1 tsp. minced garlic (1 - 2 cloves)
- 2 tsp. grainy dijon mustard (use wheat/gluten-free i
- 1 tbsp. orange muscat champagne or other sweet vinegar
- 1 lemon, zest of whole lemon plus juice of 1/2 lemon
- 2 tbsp. fresh basil slivered
- 1/4 cup shelled unsalted pistachio nuts
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 25.80000002181 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 3.56246400301153 g
- Serving Size 1 1 Recipe (933g)
- Sodium 0.516000000436201 mg
- Sugar 0 g
- Trans Fat 0.698664000590618 g
- Calories 228 calories
Fill a medium stockpot about 2/3 full with water and bring it to a boil. Add about 1 Tbsp. of salt to the water and cook the asparagus for 3 minutes. Rinse it with cold water until it is cooled. In a small bowl or large measuring cup, whisk together the oil, garlic, mustard, vinegar and lemon juice. Put the asparagus in a large serving bowl and toss it with the dressing, lemon zest, basil and pistachios. Chill for at least 30 minutes and up to 3 days before serving. Season it with salt and pepper to taste.
