Asparagus With Pistachio Vinaigrette

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INGREDIENTS

  • 1 ¼ pounds fresh asparagus
  • Salt & pepper
  • 4 tablespoons vegetable oil
  • 3 tablespoons vinegar
  • 3 tablespoons chopped California pistachios
  • 1 tablespoon minced fresh chervil or parsley
 

Trim asparagus spears as needed. Arrange asparagus in a single layer in a large skillet. Add boiling water to cover and 1 teaspoon of salt. Cover and simmer until tender-crisp, about 5 minutes.

Meanwhile, in a small bowl, whisk oil, vinegar, pistachios, chervil and salt and pepper to taste. Drain asparagus. Serve warm with vinaigrette. Makes 4 to 6 servings.

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