Pistachio-Crusted Asparagus with Feta


After a power outage and some technical difficulties, I am finally getting a post up this week. Yay! Luckily, it’s a post about something delicious. I know, this is our second vegetable post in a row. I don’t know what’s come over us either!

Asparagus is one of our favorite vegetables, but it is so easy to make bland. If all you’ve ever had is steamed/boiled asparagus with salt and pepper, then this will be a great change. This asparagus is roasted with olive oil and pistachios, then topped with a vinaigrette, crumbled feta cheese, and parsley. It’s fantastically flavorful and the perfect summer side dish since it’s quick to prepare.


Pistachio-Crusted Asparagus with Feta

Serves 4-6

Recipe from Joy the Baker


2 pounds asparagus

1/4 cup olive oil

1 cup shelled and roasted 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 lemon juice

1 tablespoon red wine vinegar

1 tablespoon honey

Pinch of sea salt

Black pepper


Preheat oven to 400 degrees and adjust a rack so that it’s in the upper third of the oven.

Wash the asparagus and cut off an inch from the ends.  Dry the asparagus. Place the asparagus in a single layer on a baking sheet. Bake for 5 minutes. Remove from the oven and drizzle with olive oil.  Toss to coat.

Place the pistachios in a food processor and grind until finely chopped.  Transfer them to a small bowl and stir in salt. Spoon about half of the pistachios over the asparagus.  Flip the asparagus and cover the other side in the rest of the pistachios. Place in the oven and bake for 10 to 15 minutes, until tender.  Remove from the oven and allow to cool slightly.

Whisk together the ingredients for the vinaigrette in a small bowl and drizzle over the asparagus. Top with crumbled feta and parsley and serve warm. Enjoy!

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