It is pretty funny when a New York Times food writer this week published an asparagus recipe and she made sure to point out all the exceptions and options available under the circumstances, including even the asparagus. Serve as a main dish salad or a side along with some crunchy bread to soak up the dressing.
From NYT Cooking, Melissa Clark
Ingredients
3/4 cup pistachios, or any nut you have
1 lb asparagus, woody ends trimmed (or broccoli)
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon
3 tablespoons minced shallots or scallion or red onion - whatever you have
1 1/2 tablespoons of fresh lemon juice, or cider vinegar
Large pinch of kosher salt
1/4 teaspoon fresh ground pepper
1/3 cup olive oil
3/4 cup coarsely grated cheese, preferably a sheep’s milk like pecorino or Manchego but any hard cheese will be good such as cheddar, gouda, parmesan
Preparation
Heat oven to 350˚. On a rimmed baking sheet spread pistachios in an even layer and toast for 5 minutes. Let cool and then roughly chop.
Fill a large skillet with 1 inch of water. Simmer. Place asparagus in a steam basket in the skillet and steam for 5 minutes.
Finely chop the fine herbs that you have. In a medium bowl combine shallot, lemon juice, salt, and pepper and let it sit for a couple of minutes. Then whisk in oil. Stir in cheese, nuts and herbs.
To serve, drizzle asparagus with oil and salt to taste. Spoon the dressing on top with any remaining herbs and sprinkle with more cheese. Add more salt to taste.
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