Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Asparagus with Pecorino and Pistachios

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Asparagus with Pecorino and Pistachios Empty Grilled Asparagus with Pecorino and Pistachios

    Post by Lobo Sat 23 Jan 2016, 9:49 pm

    Grilled Asparagus with Pecorino and Pistachios Img35l
    Grilled Asparagus with Pecorino and Pistachios
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    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 6
    Fresh asparagus needs little adornment to showcase its delicate flavor. Here, thick spears are grilled until crisp-tender, then garnished with shaved pecorino romano cheese and chopped pistachios.






    • 23

    Ingredients:


    • 2 bunches thick asparagus, tough ends trimmed and stems
        peeled
    • 2 Tbs. extra-virgin olive oil, plus more for drizzling
    • Kosher salt and freshly ground pepper, to taste
    • 1/4 cup (1 oz./30 g) roasted pistachios, roughly chopped
    • Shaved pecorino romano cheese for serving

    Grilled Asparagus with Pecorino and Pistachios Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Prepare a hot fire in a grill.

    In a large bowl, toss the asparagus with the 2 Tbs. olive oil and season with salt and pepper. Place the asparagus on the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender, 4 to 6 minutes.

    Transfer the asparagus to a platter. Top with the pistachios and cheese and drizzle with olive oil. Serves 4 to 6.

    Williams-Sonoma Kitchen

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