Lemony Asparagus Salad with Shaved Cheese and Nuts

 

Julia Gartland for The New York Times (Photography and Styling)

from The New York Times 

submitted by Madeline Brown 

preparation time: 20 minutes 

serves 4 

 

⅔ cup pistachios or other nuts (pine nuts or cashews) 

1 pound asparagus, woody ends trimmed 

½ cup plus 3 tablespoons soft herbs, (e.g. dill, parsley, tarragon, or a combination) 

3 tablespoons minced shallots, red onion or scallion 

1 ½ tablespoons fresh lemon juice (or cider vinegar) 

large pinch of Kosher salt, plus more as needed 

¼ teaspoon freshly ground black pepper 

⅓ cup extra-virgin olive oil, plus more for serving 

⅔ cup coarsely grated cheese (1 ½ 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 F. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Keep an eye on them as they can burn easily. Remove from oven and let cool enough to handle, then roughly chop. 

 

Meanwhile, fill a large skillet with 1 inch of water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain. 

 

While asparagus steams, finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, 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. 

 

To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining ½ cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.