Pistachio Asparagus Ribbons – a delicious recipe with lemons halved, pistachios, feta crumbled, olive oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Start by cutting the tops off all the asparagus and put into the salad bowl. These will be the pretty bonus pieces for the salad. One by one, hold each asparagus spear at the tough end, and using a vegetable peeler, start 'peeling' from the stalk toward the tip, doing as many layers as possible. I recommend starting about an inch up from the bottom, so you don't get the really tough part. When you can't go any further, flip the asparagus over and peel from that side.
2
When you finish ribboning all the asparagus, toss it together with the tops you cut off in the beginning. Squeeze the lemons over the asparagus and toss so all parts get coated. Add the pistachios and feta. Drizzle olive oil over the whole salad and flavor with salt and pepper. Serve immediately as an appetizer salad or as a main course with a nice chunk of bread.
178
kcal
Calories
13
g
Fat
8
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bunch asparagus 1- 2 lbs, 2 lemons halved, 1 cup pistachios roasted and salted, 1 cup feta crumbled, and more.
Yes, Pistachio Asparagus Ribbons falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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