Pistachio Crusted Asparagus With Feta

adapted slightly from Handmade Gatherings by Ashley English

serves 4

For the Asparagus:

2 pounds large asparagus

1/4 cup olive oil

1 cup shelled roasted and unsalted pistachios

1 scant teaspoon sea salt

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

For the Vinaigrette:

1/4 cup olive oil

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon honey

pinch of sea salt

several grinds of black pepper

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 pistachio mixture over the asparagus.  Flip the asparagus (it might be a little awkward, it’s ok) and cover the other side in remaining pistachio.

Place in the oven and bake for 10 to 15 minutes, until tender through.  Remove from the oven and allow to cool slightly.

To make the vinaigrette, in a small jar or bowl, whisk together all of the ingredients.  Drizzle over the roasted asparagus just before serving.  Top with feta and parsley and serve slightly warm or at room temperature.

Sooooooo flippin' good !! And so flippin' easy !