☰ menu   

Pistachio-Crusted Asparagus with Feta


Spring and summer dishes are a beautiful thing — fresh, crisp produce doesn’t need much help to shine all on its own. This spring, let crunchy asparagus drizzled with lemon and tangy feta steal the spotlight. This is one dish from Joy the Baker that will really want to make you eat your vegetables.

The stalks are warm, tender, and just slightly sweet coated in a salty pistachio crunch.  Feta is cold, crumbled, and super salty.  Parsley adds a kick of fresh and bright, complimenting the lemon in the vinaigrette.  It’s really wonderfully balanced in both flavor and texture.

I know it’s just asparagus… but this dish is totally hard to share.

Get the recipe on Joy the Baker

Photo by Joy the Baker

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.