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1 ½ cup pistachios or other nuts
2 pounds asparagus, woody ends trimmed
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2 pounds asparagus, woody ends trimmed
1 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
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1 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
6 tablespoons minced scallion
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6 tablespoons minced scallion
3 tablespoons fresh lemon juice (or cider vinegar)
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3 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
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Large pinch of kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
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½ teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil, plus more for serving
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2/3 cup extra-virgin olive oil, plus more for serving
1 ½ cup coarsely grated cheese (1½ ounces), preferably a young sheep’s milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving
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1 ½ cup coarsely grated cheese (1½ ounces), preferably a young sheep’s milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving
Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
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Step 1
10m
Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
10m
Step 2
Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
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Step 2
10m
Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
3m
Step 3
Finely chop 6 tablespoons mixed soft herbs. In a medium bowl, combine scallions, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
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Step 3
3m
Finely chop 6 tablespoons mixed soft herbs. In a medium bowl, combine scallions, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
2m
Step 4
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining cup of herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
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Step 4
2m
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining cup of herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.