Asparagus & Pistachios

Asparagus & Pistachios

serves 6

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2 lbs. asparagus, washed and trimmed

1/2 tsp. salt

3 Tbsp. salted butter

1 Tbsp. fresh lemon juice

1 tsp. fresh marjoram, and 2 sprigs for garnish

1/2 cup chopped salted pistachios


In a medium saucepan over medium-high heat, bring 4 cups water and 1/2 tsp. salt to a rolling boil.  Add trimmed asparagus and cook for 3 minutes.  Drain asparagus and set aside.  Discard cooking liquid.

In the same saucepan, over medium heat, melt butter for 1 minute.  Add lemon juice, marjoram, and pistachios an allow to warm for 2 minutes until fragrant.  Add cooked aspargus to pan and toss to incorporate and allow to warm for 1 minutes.  Remove from heat. Arrange asparagus on a warmed platter and serve immediately.  Garnish with sprigs of marjoram.

Note:  To make asparagus bundles, in a medium saucepan, bring 2 cups water to a boil.  Add tops of 6 green onions, remove pan from heat, and allow to stand for 1 minute.  Remove onions and allow to cool.  Tie each green onion around 5-6 raw asparagus spears and cook according to recipe. Handle carefully so the bundles do not slip apart.

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Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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