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A Side Dish That's Tasty Enough To Be Your Entire Dinner

We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and steadfast belief that cake is a perfectly acceptable breakfast choice are what really keep us coming back for more.
V EMBED2Photo: Courtesy of Joy The Baker.
I found this recipe flipping through the pages of Handmade Gatherings, a book written by my friend, Ashley. Asparagus meets pistachios. Roasted tender and crunchy. Green on green. Salty and fresh.
I know it’s just asparagus, but this dish is really hard to share.
Consider pouring yourself a glass of chilled pink wine and just getting down with the entire pan. I promise you it'll be hard to resist.
Pistachio Crusted Asparagus With Feta
(adapted slightly from Handmade Gatherings by Ashley English)
serves 4
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For the asparagus:
2 lbs large asparagus
1/4 cup olive oil
1 cup shelled roasted and unsalted pistachios
1 scant tsp sea salt
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
For the vinaigrette:
1/4 cup olive oil
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp honey
Pinch of sea salt
Several grinds of black pepper
1. Place a rack in the upper third of the oven, and preheat oven to 400 degrees Fahrenheit.
2. Rinse the asparagus and cut about an inch off of the stem ends. Pat the asparagus dry.
3. Place the asparagus on a baking sheet in a single layer. Bake for about 5 minutes to dry the asparagus completely. Remove from the oven and drizzle with olive oil. Toss to coat.
4. Crush the pistachios in a food processor fitted with a blade attachment. If you don’t have a food processor, you can crush the pistachios in a sealed plastic bag using a hammer or kitchen mallet. Grind until fine. Transfer nuts to a small bowl and stir in salt. If your nuts are salted, use half the amount of salt.
5. Arrange the asparagus in a single layer. Generously spoon the pistachio mixture over the asparagus. Flip the asparagus (it might be a little awkward, it’s okay), and cover the other side in remaining pistachio.
6. Place in the oven and bake for 10 to 15 minutes, until tender through. Remove from the oven and allow to cool slightly.
7. To make the vinaigrette, in a small jar or bowl, whisk together all of the ingredients. Drizzle over the roasted asparagus just before serving. Top with feta and parsley and serve slightly warm or at room temperature.
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