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Asparagus, Pistachio & Parsley Salad lectin-free
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Warmed Asparagus & Parsley Salad

Course dinner, Lunch, Side Dish
Keyword asparagus
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Cristy

Ingredients

  • 6-8 asparagus
  • 1 shallot
  • 4 spring onions
  • 1 lemon juice of
  • 3-4 tbsp hazelnut oil
  • 1/4 cup pistachios
  • 1 cup Italian parsley
  • 1 clove garlic
  • Pecorino Romano optional garnish
  • Fleur de sel (salt) season
  • cracked black pepper season

Instructions

  • Heat skillet over medium-high heat with hazelnut oil.
  • Chop pistachios and add into the pan, coating with hazelnut oil.
  • Trim asparagus stalks (about 1 inch off of the bottom). Mince shallot and add both the shallot and asparagus to the pan. Stir vegetables.
  • Chop spring onions and garlic, add along with other vegetables. Squeeze juice of one lemon into the pan and stir together. 
  • Remove stems from Italian parsley and set aside. 
  • Remove vegetables from heat and place in a serving bowl or plate. Toss in parsley, season with salt & pepper and optionally garnish with Pecorino Romano.