Asparagus with Pistachios and Shredded Egg

This image courtesy of Laura Ferroni

I tend to get into a real rut with asparagus. It’s so delicious simply grilled with a bit of salt and lemon that I forget what a flexible side it makes. Rice vinegar and sesame oil give this salad a subtle Asian flavor, but its sweet nuttiness pairs well with any food.

Makes4 servings



Total Timeunder 30 minutes

OccasionFamily Get-together

Recipe Courseappetizer, side dish

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian

Mealbrunch, dinner

Type of Dishvegetable


  • 3 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 bunch asparagus (about 1 pound)
  • 1 hard-boiled egg
  • 1/4 cup shelled pistachios or slivered almonds, toasted and chopped


  1. In a medium bowl, mix the vinegar, oil, and soy sauce.

  2. Prepare a medium bowl of ice water, and set aside.

  3. Bring a medium pot of water to a boil. Snap off the woody ends of the asparagus spears and add to the boiling water for about 30 seconds, until the color brightens. Immediately move the asparagus to the ice water, then drain and add it to the bowl with the dressing. Stir to coat. Use a coarse cheese grater to shred the egg.

  4. To serve, divide the asparagus among 4 plates. Sprinkle with the pistachios and shredded egg.


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