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Asparagus Salad with Montamore® and Pistachios

Asparagus Salad with Montamore­® and Pistachios

Prep Time 15 minutes
Cook Time 2 minutes
Course Salad, Side Dish
Cuisine American
Servings 4



  • 2 tablespoons fresh lemon juice
  • 1 teaspoon local Dijon mustard
  • 1 teaspoon local honey
  • 1 tablespoon white wine vinegar
  • 3 tablespoons minced local shallots
  • 2 oz. local Sartori­® Montamore® cheese
  • 1 small handful local flat parsley
  • Kosher salt and fresh ground black pepper
  • 1/4 cup local olive oil


  • 1 pound asparagus, woody ends removed
  • 1/4 cup pistachios toasted and chopped



  • Add lemon juice, mustard, honey, vinegar, shallots, cheese, parsley and oil to a wide mouthed mason jar or small bowl and blend until emulsified. Season with salt and pepper; set aside.


  • Bring a skillet of salted water to a boil and set a flat dish filled with ice and water nearby.
  • Carefully add asparagus into the boiling water; cook for about 2 minutes or until bright green and fork tender.
  • Transfer the blanched asparagus to the iced water to stop the cooking. Drain and pat dry.
  • Arrange the asparagus on a serving platter. Drizzle the reserved dressing on top and sprinkle with pistachios before serving.


Local Sources
Silver Spring- mustard
They’s Orchards- honey
Sartori- Montamore® cheese
Oilerie- olive oil
Kellner Back Acre Garden- asparagus
Keyword asparagus, Montamore, salad

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