Ingredients
SERVES 4
3 Tbsp. minced shallots
1 1/2 Tbsp. fresh lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and black pepper to taste
1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch long pieces
1/2 cup roasted, salted pistachios, roughly chopped
3 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
2 to 3 oz. crumbled feta cheese
Directions
Combine shallots, lemon juice, EVOO, and a pinch of salt and black pepper in a glass jar or small mixing bowl. Mix well, and let sit for 10 minutes.
Heat a drizzle of olive oil in a large skillet over medium. Add asparagus and cook for 5 minutes, until tender but still nicely crisp. Season with salt, and transfer to a bowl.
Top with pistachios, dill, parsley, and feta cheese. Drizzle dressing overtop and toss to combine. Garnish with extra herbs or cheese, if desired, and a few grinds of black pepper. Serve warm or closer to room temperature.
