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
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