Blistered Asparagus, Yolk Glaze, Pistachios & Herbs Recipe

Rinse the asparagus under cold water. Trim about 1-2 inches from the woody ends and pat dry.

In a large bowl, toss the asparagus with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add the asparagus in a single layer and blister, turning occasionally, 4–6 minutes until charred in spots and tender-crisp.

In a small dry skillet over medium heat, toast the pistachios just until fragrant and lightly golden, 1–2 minutes. Remove from heat and roughly chop.

In a small heatproof bowl, whisk the egg yolks with lemon juice and a pinch of salt.

Place the bowl over barely simmering water (double boiler) and whisk continuously, gradually whisking in the warm melted butter and 1 tablespoon water until the glaze is thick, smooth, and glossy.

Remove from heat and whisk in the chopped fresh herbs. Taste and adjust with a pinch more salt if needed.

Drizzle a thin line of yolk glaze over the serving plates or directly over the blistered asparagus.

Arrange the blistered asparagus on plates, sprinkle with chopped pistachios and remaining herbs. Finish with a light squeeze of lemon if desired.