Asparagus And Avocado Salad, Pistachios, Pecorino Fresco Recipe

Prepare asparagus

Trim the woody ends from the asparagus (about 1–1.5 inches). If spears are thick, halve them lengthwise. Bring a medium pot of salted water to a boil. Prepare an ice bath (bowl of ice water). Blanch the asparagus in boiling water for 1–2 minutes for thin spears or 2–3 minutes for thicker spears until bright green and just tender. Immediately transfer to the ice bath to stop cooking. Drain and pat dry. If desired, cut spears on a diagonal into 1 1/2–2 inch pieces; otherwise leave whole for presentation.

Prepare peas (if using)

If using sugar snap peas, trim and halve; if using frozen English peas, blanche in the same boiling water for 1 minute, then shock in ice water and drain. Set aside with the asparagus.

Toast pistachios

In a small dry skillet over medium heat, toast the shelled pistachios, shaking the pan, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and roughly chop once cooled.

Prepare avocado

Halve, pit, and peel the avocado. Slice into 1/4-inch slices or cube, depending on presentation. To prevent browning while you finish the salad, toss the slices gently with a squeeze of lemon juice (about 1 tsp).

Assemble salad greens

Place the mixed salad greens in a large bowl or platter. Add the blanched asparagus pieces (or whole spears) and peas, distributing evenly.

Add avocado, pistachios, and Pecorino

Arrange the avocado slices over the greens and asparagus. Scatter the toasted chopped pistachios across the salad. Using a microplane or sharp knife, shave or crumble the Pecorino fresco over the top (approximately 50 g). Zest 1 teaspoon of lemon over the salad.

Season

Lightly season with coarse sea salt (about 1 tsp) and freshly ground black pepper (1/2 tsp). If serving family-style, wait to dress at the table; otherwise proceed to dress the salad.

Whisk the dressing: In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon white wine or sherry vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), and 1/4 teaspoon fine sea salt. Whisk vigorously (or shake in a jar) until emulsified and smooth. Taste and adjust seasoning—add more lemon juice for brightness or a pinch more salt if needed.

Dress and toss: Drizzle about three-quarters of the dressing over the assembled salad and gently toss to coat the greens, asparagus, peas, and avocado, taking care not to mash the avocado. Add more dressing to taste if desired.

Finish and serve: Transfer to serving plates if needed. Sprinkle the remaining chopped pistachios and a few extra shavings of Pecorino on top for texture. Serve immediately with lemon wedges on the side for additional brightness.