Let’s Get Cooking: Asparagus – Pistachio-Crusted with Feta Vinaigrette (vegan option)
Pistachio-Crusted Asparagus with Feta Vinaigrette
Recipe from Handmade Gatherings: Recipes & Crafts for Seasonal Celebrations & Potluck Parties (Roost Books).
Every spring, Ashley English, author and homesteader, uses asparagus fresh from her garden in Chandler, North Carolina. She says, “When I notice that those first, tender, thin green spears have poked their sleepy heads from the soil, that’s my cue that spring has arrived.” Here’s her favorite asparagus recipe.
Yield: 4-6 servings
2 pounds large asparagus
¼ cup olive oil
1 cup shelled pistachios
1 teaspoon salt
2 tablespoons feta, crumbled (Look below for a vegan “feta” that is tasty – and 100% dairy free)
1 tablespoon parsley, chopped
¼ cup olive oil
¼ cup feta, crumbled
2 teaspoons lemon juice
2 teaspoons red wine vinegar
1 tablespoon honey
Several grinds of black pepper
Preheat the oven to 400 degrees F. Rinse the asparagus, and cut about an inch off the stem ends. Pat to dry. Place the asparagus on a dry baking sheet, and cook it for three minutes to dry off any excess moisture. Remove the sheet from the oven and toss the asparagus on the sheet with the olive oil.
Crush the pistachios in a food processor (or under a towel with a kitchen mallet or hammer) for about 1 minute, until finely ground. Transfer the ground nuts to a small mixing bowl. Using a spoon or clean hands, mix the nuts with the salt. Lay the asparagus out evenly across the baking sheet. Sprinkle them with half of the ground pistachio and salt blend. Turn the spears over, then evenly sprinkle them with rest of the ground pistachios.
Cook 10 minutes, then remove from the oven, and carefully plate the spears onto a platter using tongs. Add all of the vinaigrette ingredients to a lidded container or a food processor. Shake or blend until smooth. Drizzle the plated asparagus with the vinaigrette. Top with the chopped parsley and feta. Serve at room temperature.
Seen in Spring 2017 edible ASHEVILLE, p. 42.
** For vegan feta, see this recipe from Nikki at EatingVibrantly.com for instant raw vegan feta: https://www.eatingvibrantly.com/instant-raw-vegan-feta-cheese/
Enjoy. Happy Spring, Renée