Last week I told you I was planning to make the asparagus with a tangerine and pistachio dressing. Here it is!
You reduce tangerine juice and toast pistachios. Crush some of the pistachios in a mortar and pestle. Then add sherry vinegar and tangerine zest to the reduction, whisk in olive oil and the nuts and drizzle over the asparagus. It would be a great salad dressing, too. The recipe comes from my new favorite cookbook, “The New Spanish Table” by Anya von Bremzen.