Asparagus is one of the season’s most delicious and versatile vegetables. You can eat them on their own, in a salad, as a pesto, on a pizza, in a frittata, the possibilities go on and on. For a brunch party recently I made this incarnation — roasted in the oven, crusted with asparagus, topped with crumbled feta and parsley. Mm.
♫ Music pairing: Versatile. ♫
This track is from Mac Mall’s 1993 debut album “Illegal Business?”
Recipe adapted from Joy the Baker.
- 2 pounds large asparagus
- 1/4 cup olive oil
- 1 cup shelled roasted, unsalted pistachios
- 1 tsp. salt (use less if your pistachios are salted)
- 1/4 cup crumbled feta cheese
- Chopped fresh parsley
- Lemon juice
- Lemon zest
- Red wine or champagne vinegar
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F.
- Rinse the asparagus and cut about an inch off of the stem ends. Pat the asparagus dry.
- Place the asparagus on a baking sheet in a single layer. Bake for about 5 minutes to dry the asparagus completely. Remove from the oven and drizzle with olive oil. Toss to coat.
- Crush the pistachios in a food processor fitted with a blade attachment. If you don’t have a food processor, you can crush the pistachios in a sealed plastic bag using a hammer or kitchen mallet. Grind until fine. Transfer nuts to a small bowl and stir in salt. If your nuts are salted, use half the amount of salt.
- Arrange the asparagus in a single layer. Generously spoon the pistachios over the asparagus. Flip the asparagus (or just clumsily roll them over like I did… that’s fine, too) and cover the other side in remaining pistachios.
- Place in the oven and bake for 10 to 15 minutes, until tender through. Remove from the oven and allow to cool slightly.
- Make a vinaigrette to finish it off: in a small jar or bowl, whisk together the vinegar, lemon juice, and honey. Drizzle over the roasted asparagus just before serving. Top with feta, parsley, and lemon zest and serve slightly warm or at room temperature.