Last Week’s Loot


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.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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