Asparagus, Bean and Pistachio Salad Recipe

Name: Asparagus, Bean and Pistachio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ cup crumbled ricotta salata or aged goat cheese; 2 teaspoons cider vinegar; 3 tablespoons olive oil; Freshly ground black pepper; Truffle salt

Servings: persons

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
⅓ cup crumbled ricotta salata or aged goat cheese
2 teaspoons cider vinegar
3 tablespoons olive oil
Freshly ground black pepper
Truffle salt

1
Bring a pot of salted water to a boil.
2
Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes.
3
Remove and transfer to a bowl of ice water to stop the cooking.
4
Repeat with the haricots verts.
5
Dry the asparagus and beans, then slice them into 1/4-inch pieces.
6
Rub a bowl with the garlic clove.
7
Add the asparagus, beans, lettuce, pistachios and cheese.
8
Sprinkle with the vinegar and oil.
9
Season generously with pepper and truffle salt.
10
Mix salad until evenly dressed.
11
Fix the seasoning if you need to.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt, 1/4 pound asparagus, trimmed, 1/4 pound haricots verts, stems removed, 1 clove garlic, and more.

Yes, Asparagus, Bean and Pistachio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus, Bean and Pistachio Salad

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