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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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