Asparagus Butter Lettuce Salad With Pistachios Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
• STEP 2.Meanwhile, prepare the butter lettuce by washing and drying it thoroughly. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
• STEP 3.Once the asparagus has cooled, cut it into 2-inch pieces and add it to the bowl with the butter lettuce.
• STEP 4.In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 5.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 6.Sprinkle the roasted pistachios over the top of the salad for added crunch and flavor.
• STEP 7.Serve the asparagus butter lettuce salad with pistachios immediately as a side dish or a light lunch option.

Cooking Tips

• Make sure to blanch the asparagus just until it turns bright green and is still crisp. Overcooking will result in a mushy texture.
• For extra flavor, you can roast the asparagus instead of blanching it. Simply toss it with olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 10-12 minutes.
• To make the salad more filling, you can add some grilled chicken or shrimp on top.
• If you don't have pistachios, you can substitute them with other nuts like almonds or walnuts.

Storage and Serving

• This salad is best served immediately after preparing to maintain its freshness and crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
• Before serving the leftovers, give the salad a gentle toss to redistribute the dressing and ensure all the ingredients are well coated.