makes four servings
For the asparagus:
1 pound large asparagus
1 tablespoon olive oil
1 cup shelled roasted and salted pistachios
1/4 cup crumbled goat 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
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, aluminum foil, or a silpat. Set aside.
2. Rinse the asparagus and slice off about an inch from the bottom ends. (I typically just snap the bottoms off by hand.) Pat dry, then set on the prepped baking sheet. Roast in the oven for 5 minutes to dry the asparagus completely. Remove any remaining moisture by patting dry with a paper towel.
3. Drizzle the asparagus with olive oil and gently tumble to evenly coat each spear.
4. Add the shelled pistachios to the bowl of a food processor with the metal blade attached. Process until completely finely crushed. If you use unsalted pistachios, add in about 1 teaspoon of sea salt and pulse to combine.
5. Spoon the crushed pistachios over the asparagus spears, then turn them over and spoon the remaining pistachios to evenly coat each spear. Place in the oven and roast for 10-15 minutes, or until the asparagus is fork tender.
6. While the asparagus is roasting, make the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and honey. Season with salt and pepper and stir to combine.
7. Remove from the oven and top with crumbled goat cheese, chopped fresh parsley, and a drizzle of the vinaigrette. Best served warm or room temperature.