Spring Asparagus Salad with Pistachio Vinaigrette

asparagus salad1asparagus salad2
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1 lb medium width asparagus
3 jarred piquillo peppers, drained and sliced thin
1/3 cup toasted and salted pistachios, lightly chopped
2 – 4 oz smoked goat cheese
2 Tbsp white balsamic vinegar
1 heaping tsp champagne mustard
2 tsp honey or bourbon barrel maple syrup
2 Tbsp finely minced shallot
¼ tsp salt
Pinch of freshly ground black pepper
1/3 cup pistachio oil or olive oil


1. Preheat oven to 375 degrees.
2. Snap bottom ends off the asparagus. Toss asparagus with a little pistachio or olive oil until lightly coated. Season with salt and pepper and bake in preheated oven for 10 minutes.
3. Combine vinegar, mustard, maple syrup, shallot, salt and pepper in medium bowl. Whisk until incorporated.
4. Slowly whisk in oil and taste for seasoning.
5. Toss a little dressing on the cooled asparagus. Arrange on a platter. Add piquillo peppers, pistachios and crumbled goat cheese and drizzle with a little of remaining dressing. Any extra dressing can be refrigerated and then brought to room temperature and used again.

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