Asparagus and Onion with Pistachio Vinaigrette (pareve)
Contributed by Eileen Goltz.

Ingredients 1 1/2 pounds fresh asparagus salt and pepper to taste 4 tablespoons oil 2 tablespoons red onion, diced fine 3 tablespoons apple cider vinegar 2 tablespoons honey 3 tablespoons chopped pistachios 1 tablespoon minced fresh parsley (great way to use up the extra from Seder)

Instructions

Trim asparagus spears as needed.  Arrange asparagus in a single layer in a large skillet.  Add boiling water to cover and 1 teaspoon of salt.  Cover and simmer until tender-crisp, about 5 minutes. Submerge the asparagus in ice water. Drain and set aside. In a bowl combine the oil, honey, vinegar, onion, pistachio and parsley. Mix to combine. Arrange the asparagus on a serving plate. Drizzle the vinaigrette on top of the asparagus and serve. This can be made ahead of time and refrigerate for at least 2 hours before serving. This can be served at room temperature or cold.

Serving Size

Serves 6 to 8.

Notes

Fresh asparagus and parsley tend to be insect infested. Please see "Special Instructions" below for detailed instructions on checking these for insect inspection.

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .