Pistachio Crusted Asparagus with Feta

Asparagus is the first vegetable that makes it feel like spring has arrived. A subtle change happens in the local stores with tough, bland, winter asparagus is slowly replaced with more tender and fresh options. My go-to method of preparing asparagus is roasting with olive oil and salt, but I really liked the flavor punch that this recipe packed. It can be made in the oven or on a grill (though be careful that the bottom doesn’t burn.

A lemon vinaigrette finishes the dish off. The bright pop of flavor lightens the heaviness of the nuts and cheese. It would make a great salad dressing as well.


1 pound asparagus
2 Tbsp olive oil
1/2 cup shelled, roasted pistachios
2 Tbsp crumbled feta cheese

Preheat oven to 400F.

Rinse the asparagus and cut about an inch off of the stem ends. Pat dry and place in a single layer on a baking sheet. Drizzle with 2 Tbsp olive oil and toss to coat.

Crush the pistachios in a food processor fitted with a blade attachment. Spoon half of the mixture onto the asparagus, then flip and cover the other side with the pistachio crumbs.

Bake for 10 to 15 minutes, until tender through. Remove from the oven and top with feta and then drizzle with lemon vinaigrette.


2 Tbsp olive oil
1 1/2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1 1/2 tsp honey or agave

Combine all ingredients in a small jar. Cap and shake vigorously.

Adapted from Joy the Baker

Stuffed Dates with Pistachios

Stuffed dates create a big bang for the buck in terms of time investment. They take roughly 10 minutes from start to finish, but taste much more complex. I made these in 2 versions – 1 version used goat cheese and the second version used non-dairy cream cheese to accommodate someone with a dairy sensitivity. Either one works so use whichever you’d like.

Pistachios give a savoriness to the dates to counterbalance their sweetness. Pecans could be substituted, but the saltiness of the pistachios does seem to elevate the final product.

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