Pistachio-Crusted Asparagus with Feta | culture: the word on cheese
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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

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.