Asparagus with Shredded Egg and Pistachios
Asparagus in Asian vinaigrette gets a boost of protein and healthy fat
- 2 tablespoons shelled pistachios
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon low-sodium tamari or soy sauce
- 1 bunch asparagus
- 1 hard-boiled egg shredded
Place whole, shelled pistachios in a small dry skillet over medium heat.
Toast, tossing or stirring frequently, until pistachios begin to darken.
Remove from heat and let cool. Chop.
Bring a large pot of water to a boil over medium-high heat.
Snap off the woody ends of the asparagus. (Take a piece of asparagus and gently bend it until it snaps. The tender part will be above the break; the tough part will be below.) Discard or compost ends.
Rinse and drain asparagus spears.
Place about 2 cups of ice in a large bowl and fill 2/3 with water.
Place asparagus in boiling water and cook for about a minute. Fish a piece out, rinse in cold water, and taste it. You want it to be tender, but still have crunch. When the asparagus is done to your liking, use tongs to move it to the bowl of ice water. Drain.
PUT IT TOGETHER
Move asparagus to bowl containing dressing. Stir to coat.
Place asparagus on serving platter. Drizzle on any dressing left in the bowl.
Top with shredded egg and chopped pistachios.
Use a grater with big holes to shred the hard-boiled egg.
If you are watching your sodium intake, make sure your tamari/soy sauce is low-sodium. You may also want to simply use less of the dressing.
Serving: 0g | Calories: 91kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 393mg | Potassium: 0mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 7g