Asparagus And Pistachio Salad Recipes

Steps:

• Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
• Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

Steps:

• Bring a pot of salted water to a boil, add asparagus and green beans and cook until just tender, about 3-5 minutes, or until desired tenderness. Let cool.
• Rub a bowl with the garlic clove and add asparagus, beans, lettuce, pistachios and cheese. Sprinkle with vinegar and oil, then add salt and pepper.
• Toss until evenly dressed. Taste and adjust seasoning, if desired.

Steps:

• Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.
• Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.

Steps:

• Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
• To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
• Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
• Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.

Steps:

• Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
• Prepare the vinaigrette.
• When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
• Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
• Cut the salmon into strips and put them in the bowl with the pasta.
• Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
• Top with chopped parsley and refrigerate for several hours.
• Remove and let it come to room temperature and serve.

Steps:

• In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
• Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
• Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
• For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

Steps:

• Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.

Steps:

• Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
• Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
• Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
• Bake in the preheated oven until tender, about 15 minutes.

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Steps:

• In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.