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Shaved Asparagus Salad with a Lemon Pistachio Vinaigrette

Spork Foods

Recipe by:


2 bunches fresh asparagus, bottom trimmed
1 carrot, ends trimmed
½ cup spring peas, blanched and shocked
pinch sea salt
dash freshly ground black pepper

¼ cup Setton Farms Pistachio Oil
1 tablespoon agave
1 tablespoon lemon juice, plus zest of ½ lemon
1 tablespoons basil, finely chopped (or fresh thyme or oregano)
¼ teaspoon sea salt
Dash freshly ground black pepper
¼ cup, plus ¼ cup Setton Farms Salt & Pepper Seasoned Pistachio Kernels


1) Shave asparagus and carrot with a vegetable peeler. Set aside in a large bowl. Add peas. Toss with salt and pepper and set aside.
2) For vinaigrette, add Setton Farms Pistachio Oil, agave, lemon juice and zest, basil, salt, and pepper to bowl and whisk.
3) Roughly chop ¼ cup Setton Farms Salt & Pepper Seasoned Pistachio Kernels and fold into vinaigrette.
4) To assemble the salad, place shaved asparagus mixture in a shallow bowl. Drizzle with dressing. Top with additional pistachios and fresh basil, if desired.

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