Asparagus with Tangerine and Pistachios

Esparragos con Citricos y Pistachos

Preparation info
  • Serves

    4

    as a first course
    • Difficulty

      Easy

Appears in

By Anya von Bremzen

Published 2005

  • About

I tasted this simple and arresting dish at an idyllic restaurant in Alicante, and to me it perfectly captures the Moorish-Mediterranean essence of the region’s cuisine. It is so lovely that I prefer to serve it as a first course rather than as a side dish, where it tends to get lost in the shuffle. Try it with fat, perfect asparagus and the most fragrant green olive oil you can find. If you don’t have a steamer large enough for the asparagus, just cook it in a little water and pat it dry be