Best Asparagus Bean And Pistachio Salad Recipes

ASPARAGUS, BEAN AND PISTACHIO SALAD

Asparagus, Bean and Pistachio Salad image

Provided by Amanda Hesser

Categories easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 11

Ingredients

Salt
1/4 pound asparagus, trimmed
1/4 pound haricots verts, stems removed
1 clove garlic
2 handfuls soft leaf lettuce, cut into small pieces
1/4 cup toasted pistachios
1/3 cup crumbled ricotta salata or aged goat cheese
2 teaspoons cider vinegar
3 tablespoons olive oil
Freshly ground black pepper
Truffle salt

Steps:

Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams

ASPARAGUS, BEAN AND PISTACHIO SALAD

Asparagus, Bean and Pistachio Salad image

This falls under the category: Impress the Company! On the other hand, I don't recommend waiting until company comes to try this. It can be prepared ahead of time, adding lettuce, nuts and dressing just before serving. You could also use ricotta salata cheese instead of goat cheese. Go easy on the dressing as per the recipe, as I found it really didn't need much. It's adapted from a recipe found in the New York Times Magazine.

Provided by Kumquat the Cats fr

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb asparagus, trimmed and cut
1/4 lb green beans, trimmed and cut
1 garlic clove
2 cups lettuce, soft leaf (I used a butter and red leaf mix)
1/4 cup pistachio nut, roasted
1/3 cup aged goat cheese, crumbled
2 teaspoons cider vinegar
2 teaspoons olive oil
salt and pepper, to taste

Steps:

Bring a pot of salted water to a boil, add asparagus and green beans and cook until just tender, about 3-5 minutes, or until desired tenderness. Let cool.
Rub a bowl with the garlic clove and add asparagus, beans, lettuce, pistachios and cheese. Sprinkle with vinegar and oil, then add salt and pepper.
Toss until evenly dressed. Taste and adjust seasoning, if desired.

Nutrition Facts : Calories 82.1, Fat 5.8, SaturatedFat 0.8, Sodium 11.1, Carbohydrate 6.1, Fiber 2.6, Sugar 1.5, Protein 3.1