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Pistachio Crusted Asparagus with Feta

kept byDAPHNE
recipe byJoy the Baker

Serves 4


For the Asparagus:

2 pounds large asparagus

1/4 cup olive oil

1 cup shelled roasted and unsalted pistachios

1 scant teaspoon sea salt

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

For the Vinaigrette:

1/4 cup olive oil

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon honey

pinch of sea salt

several grinds of black pepper



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