Grüner Veltliner – Lemony Asparagus Salad With Shaved Cheese and Nuts

Recipe Date: April 9, 2020
Difficulty: Easy
Measurements: Imperial (US)


  • ¾ cup pistachios or other nuts
  • 1 pound asparagus, woody ends trimmed
  • ½ cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
  • 3 tablespoons minced shallots, red onion or scallion
  • 1 ½ tablespoons fresh lemon juice (or cider vinegar)
  • Large pinch of kosher salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil, plus more for serving
  • ¾ cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep’s milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving


  1. Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
  2. Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
  3. Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
  4. To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

This Recipe is from Melissa Clark via New York Times

She has a great piece on how to riff and make this salad meet the ingredients you have available.  You can find the story HERE