Ingredients
- 1/4 cup freshly squeezed clementine juice
- 2 T lemon juice
- 2 t sherry vinegar or pinot grigio vinegar
- 2 T olive oil
- 1 T grated clementine rind
- 1/4 t dried tarragon
- salt and pepper to taste
- 1/3 cup shelled pistachios, coarsely chopped
- 1 1/2 pounds asparagus, trimmed
Description
The Local Market Has A Bonus Of Clementines On Hand At The Moment, And I've Been Experimenting With Them.
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