Simple Asparagus, Mint and Pistachio Salad
A simple salad with sliced asparagus to make the most of the new season's vegetable
Servings: 2 people
Ingredients
- 1 bunch new season asparagus (approx 5 thick spears)
- 1 handful baby mint leaves
- 1/4 cup toasted pistachios, chopped
- 1 lemon, zested
- 2 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Snap off the ends of the asparagus, then slice the spears as thinly as you can, lengthwise. It can be hard to slice the full length of the spear, but I quite like having short and long pieces.
- Toss the slices in the salt and lemon zest, and let it rest for 5 to 10 minutes.
- Arrange on a flat plate, drizzle with the olive oil, and add a little black pepper.
- Sprinkle the mint leaves and chopped pistachios on top and serve immediately.
Notes
This salad is best eaten immediately. It will keep in an airtight container in the fridge for 24 hours, however the asparagus tends to lose its crispness.