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Asparagus with clementines and pistachios Recipe

Ingredients

How to make it

  • Place the clementine juice over medium high heat and reduce by half.
  • Combine the clementine juice with the lemon juice and vinegar in a medium size bowl.
  • Whisk in the olive oil.
  • Stir in the tangerine zest and tarragon.
  • Season with salt and pepper.
  • Taste and add more vinegar or tarragon if desired.
  • This vinaigrette is best prepared a few hours ahead of time so the flavors can really combine.
  • Steam the asparagus by your preferred method until it's a lovely bright green and tender-crisp. (I lay it flat in a large bamboo steamer)
  • Arrange the asparagus on a serving plate.
  • Stir the pistachios into the vinaigrette and pour the dressing over the asparagus.
  • Toss and serve.

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The Cook

waterlily Joplin, MO

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