PISTACHIO-CRUSTED ASPARAGUS
Asparagus rolled in ground pistachios and baked. This is to-die-for and no one else is doing it.
Provided by davebuoy
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place pistachio nuts in a food processor and pulse until finely ground. Transfer to a plate.
- Beat eggs with water in a shallow bowl. Roll asparagus in the egg wash, then in ground nuts. Place on a wire rack set on a sheet pan. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C) while pistachio crust sets, about 15 minutes.
- Bake in the preheated oven until tender, about 15 minutes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 17.1 g, Cholesterol 62 mg, Fat 20.6 g, Fiber 7.3 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 201.2 mg, Sugar 6.2 g
STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Provided by David Tanis
Categories dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
- Drain asparagus and keep warm loosely wrapped in a kitchen towel.
- Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
- When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
- Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS AND PISTACHIO SALAD
Provided by Food Network
Time 8h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.
- Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.
PISTACHIO BUTTERED ASPARAGUS
Make and share this Pistachio Buttered Asparagus recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes.
- Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling.
- Drain asparagus well and arrange on serving platter.
- Pour sauce over the cooked asparagus.
Nutrition Facts : Calories 255.3, Fat 22.8, SaturatedFat 11.7, Cholesterol 45.8, Sodium 146.6, Carbohydrate 10.6, Fiber 4.6, Sugar 3.2, Protein 6.7
PISTACHIO ORANGE ASPARAGUS
We're so pleased to have finally gotten an asparagus bed established! Now when I have a bounty of those tender spears, I pull out this recipe. Orange and pistachios complement the asparagus beautifully. -Janice Mitchell Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.
Nutrition Facts :
ASPARAGUS, BEAN AND PISTACHIO SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
- Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
TOMATO & PISTACHIO ASPARAGUS
Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce.
Provided by Kitchen Kozy
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan over medium heat.
- Add the shallots and saute until soft and translucent.
- Add the remaining ingredients, except the pistachios, and stir until heated through.
- Pour the mixture over the cooked asparagus spears.
- Garnish with the pistachios and serve immediately.
Nutrition Facts : Calories 310.2, Fat 24.8, SaturatedFat 8.9, Cholesterol 30.5, Sodium 162.1, Carbohydrate 17.8, Fiber 6.3, Sugar 6.1, Protein 9.7
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