Shaved Asparagus with Smoked Trout and Pistachios

from Rick DeBeaord, Café Rouge

Serves 1

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INGREDIENTS:
5 jumbo asparagus spears
¼ cup shelled pistachios
1 tablespoon champagne vinegar
4 tablespoons extra virgin olive oil
2 ½ ounces smoked trout, flaked
Salt to taste

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PREPARATION:
1. Preheat oven to 350 degrees. Place pistachios on a cookie sheet and toast for 10 to 15 minutes, turning once, until lightly browned. Remove from oven and let cool. Rough chop by hand.
2. To make vinaigrette, place vinegar in a bowl. Slowly add olive oil, drop by drop, whisking vigorously until an emulsion forms. Set aside.
3. Thinly shave jumbo asparagus.
4. In a large bowl, toss asparagus with pistachios, vinaigrette and trout.