I adore simple sides like this one that highlight the freshest produce of the season. I get excited when Spring approaches mainly because of the change in weather, but in the kitchen, because of the gorgeous seasonal produce that becomes available. This is a quick sauté of some of that fabulous produce–thick asparagus, fennel, sliced red radishes and red onions tossed together with fresh dill and roasted pistachios for crunch. For a touch of added flavor I like to drizzle this dish with a light lemon-Dijon vinaigrette. My Spring Sauté with Dill & Pistachios is a colorful and delicious way to ease your way into this lovely season.
(To view this recipe, click on the blue title of the blog post above*)
Spring Sauté with Dill & Pistachios
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 1/2 lb. thick asparagus, ends trimmed, cut into 1-inch pieces
- 1 small fennel bulb, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup red radishes, sliced
- salt and pepper
- 2 Tablespoons fresh dill, roughly chopped
- 1/4 cup roasted, shelled pistachios
- For the vinaigrette:
- 1 teaspoon Dijon mustard
- salt and pepper
- pinch of crushed red pepper flakes
- 2 Tablespoons white wine vinegar
- 3 Tablespoons olive oil
Directions:
- To make the vinaigrette, whisk together all of its ingredients in a small bowl until smooth. Season with salt and pepper to taste.
- For the saute, heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add in the vegetables and season with ½ teaspoon of salt and a big grinding of black pepper. Saute for approximately 10 minutes, or until the veggies are tender. Toss together with the dill and pistachios. Serve warm with a drizzle of the vinaigrette.
Tagged: asparagus, Dijon mustard, dill, fennel, fresh dill, lemon juice, pistachios, radishes, red onion, saute, side dish, spring, springtime, vegetable saute, vegetable side dish, vegetarian
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