This easy Lemon Asparagus with Pistachios recipe takes about 15 minutes to throw together. Olive oil keeps it healthy, pistachios and lemon make it memorable. The tarragon doesn’t hurt either. It’s the perfect side dish for Easter or any holiday get-together! Originally published April 2, 2015.
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Are you a clean car person? I feel like if you’re a clean car person, then you’re also a clean diaper bag person; sadly, I am neither. Today I cleaned out my diaper bag. It took me a good 20 minutes to empty everything out, scrub it down, and return the essentials.
The last thing I pulled out was from a secret pocket on the inside…a pocket so secret, I forgot it was there. I opened it up and found a bag of EASTER CANDY. It’s not new. That’s right, my friends, I have been carrying around a carrot-shaped bag of Reese’s Pieces for A YEAR.
Not only am I feeling pretty dirty about the fact that it’s clearly been a year since I did a full diaper bag sweep, but I can think of about a hundred diaper-bag situations where finding that bag of Reese’s Pieces would have been a welcome respite indeed.
An age-old veggie debate: asparagus or broccoli?
Are you an asparagus person? I was on the phone with my mom yesterday planning our Easter menu. She was at Costco, asking me what to get. We went through ham, potatoes, dessert, and, finally, veggies. She said, “broccoli.” I said, “asparagus”. Why would we ruin Easter with broccoli, I said. Easter is a special occasion; ergo, asparagus. Broccoli is like what you eat when you’re just ingesting nutrients to keep yourself alive.
I know, I’m probably going to get a lot of resistance, but I’m sticking with the facts here: Asparagus > Broccoli.
Especially when that asparagus is smothered with lemon and tarragon. Have you tried tarragon? It’s fabulous. I first discovered it in this pasta salad recipe and fell in love. (Don’t let the crappy photos fool you. That pasta salad is LEGIT, my friends.) Anyway, this asparagus is super quick and packs a flavorful punch. I love it! Plus, pistachios. I mean, come on.
Have you planned out your Easter menu yet? I added a menu item up there at the top of my blog called “Easter Recipes.” It takes you to a catalogue of all the recipes I thought you could use for an Easter brunch or dinner. I hope you find it useful!
Key ingredients
- I like to use olive oil because I’ve found it delivers great flavor that stands up to the other ingredients, without overpowering them.
- I buy my pistachios pre-shelled because, let’s be honest, do YOU feel like standing around shelling a bunch of pistachios??
- If you find you don’t have tarragon on hand, oregano or basil will provide a similar ooh là là!
How to make lemon asparagus with pistachios
Start by spreading the pistachios on a baking sheet and baking them for just a few minutes until they’re fragrant and toasty. Keep an eye on them…they can burn quickly!
Once the pistachios are ready, transfer them to a plate and give ‘em a rough chop.
While the pistachios toast, snap off the woody ends of the asparagus, and lay them in a single layer on a baking sheet. Roast your asparagus until it is tender, but with some nicely browned edges and a little bite.
While the asparagus cooks, whisk together the lemon juice, garlic, tarragon, salt, pepper, and olive oil.
As soon as the asparagus is out of the oven, transfer it to a serving platter and drizzle with the dressing. Finish by sprinkling with the toasted pistachios. Can’t have too many pistachios, IMO.
What to serve with lemon asparagus
What NOT to serve it with, am I right? This asparagus is the perfect side dish next to any main course and would look so pretty on your holiday table. Here are some of my favorite pairings:
- Prime Rib Recipe To Impress Your Guests >> a juicy, melt-in-your-mouth showstopper
- 15 Minute Shrimp Scampi >> tender shrimp with a buttery, garlicky, lemony zing
- Roast Leg of Lamb with Blackened Honey Dijon Crust >> a moist, delicious main dish for any holiday table
- Herb Roasted Turkey >> the easiest and most flavorful brined turkey recipe ever!
How to store and reheat leftovers
This asparagus is best fresh, but you can absolutely save the leftovers. Once the asparagus has cooled completely, it will keep in an airtight container in the fridge for up to 3 days. The pistachios will soften a bit, but it will still be delicious.
Reheat the asparagus gently in a skillet over medium heat or for a few minutes in the oven, until it’s warmed through. If you have extra pistachios, sprinkle some on top after reheating for a nice crunch.
Can I freeze lemon asparagus?
I wouldn’t recommend freezing this asparagus. It can get soft and watery after thawing, losing that fresh, roasted bite that makes this recipe so good. Make what you’ll eat within a few days and enjoy the leftovers from the fridge. It’s so simple, you can just make it again whenever you’d like.
Lemon Asparagus with Pistachios
Ingredients
- 1/3 cup pistachios, shelled (I used Diamond )
- 2 pounds asparagus
- olive oil
- salt and pepper
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon tarragon, *
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- sliced lemon, to garnish, optional
Instructions
- Preheat your oven to 350 degrees F.
- Spread the shelled pistachios on a baking sheet. Bake at 350 for about 4-7 minutes, or until toasted and fragrant. Keep an eye on them so they don’t burn. Remove from the oven and immediately remove to a plate or bowl, and set aside. You can chop them or leave them whole.
- Turn the oven up to 400 degrees F.
- Wash the asparagus and snap the woody ends off. Spread in a single layer over 1 large or 2 small baking sheets. Make sure they are not overlapping a ton, or they will steam, and we want them to get roasted.
- Drizzle with 1-3 teaspoons olive oil and use your hands to make sure the spears are coated. Sprinkle with salt and pepper.
- Roast in the oven at 400 for 8-10 minutes, depending on the thickness of your asparagus. If they are easily speared with a fork, they are done.
- Meanwhile, in a small bowl whisk together the lemon juice, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, drizzle in the olive oil.
- Plate the asparagus, drizzle with the dressing, and sprinkle with the pistachios (chopped or whole). Serve immediately.
Notes
Nutrition
More asparagus recipes
Side Dish Recipes (& Veggies)
Oven Roasted Asparagus with Balsamic Browned Butter
Christmas Recipes
Overnight Asparagus Egg Casserole
Soup Recipes
Homemade Asparagus Soup
Side Dish Recipes (& Veggies)
Sautéed Asparagus with Tomatoes
Here’s an Easter message from when I first posted this recipe:
“Wishing you and your family a happy Easter! I’m so thankful we get to celebrate the return of the Savior during this time of year, when rebirth is all around us. This video reminds me that no matter our situation, there is always room for hope. I’ve been thinking of this scripture in Isaiah this week. It’s always been my favorite; maybe you will like it too:
For can a woman forget her sucking child, that she should not have compassion on the son of her womb? Yea, they may forget, yet will I not forget thee, O house of Israel.
Behold, I have graven thee upon the palms of my hands; thy walls are continually before me.“
Wow…
What a lovely post. This side dish looks gorgeous Karen. The recipe Lemon Asparagus with Pistachios sounds so tempting. The idea of adding pistachios instead of the typical pine nuts is fab and creative. I feel the flavour of this dish will be better with the combination of Asparagus and Pistachios. Without wasting any more time, will go and try out this recipe myself. Keep posting and keep sharing..
Regards;
Evelyn M. Speaks
Thank you Evelyn! I’ve never tried it with pine nuts, that sounds fabulous too. I hope you enjoy the asparagus!
I love asparagus! The recipe seems really great! Thanks for sharing! I can’t wait to try it!
Awesome Beatrice! Let me know how it goes!
Can I use another kind of oil?
Hi Diandra! Olive oil has the best flavor I think. What other kind of oil were you thinking?
Karen these asparagus look out of this world!! Oh btw I am a dirty purse/diaper bag person, but a clean car person. Weird huh? Happy Easter friend!
Gorgeous side dish, Karen! I love recipes for veggies since they can often be so blah on their own. This looks delish, and i love the idea of adding pistachios instead of the typical pine nuts and whatnot.
Happy Easter to you and your family! xo
Just beautiful Karen! I love lemon and asparagus together and with pistachios? Fuggetaboutit!
Hahaha – the same thing happens when I clean out Lucas’s backpacks. You know what he does? He keeps MULTIPLE backpacks and when one gets too messy he just switches to a new one….And then I find months-old dirty tupperware in the old ones. TMI?
I want a double serving of this asparagus for Easter! Pistachios + lemon FTW! (Also – Team Asparagus!)
hahaha love that you found the candy in your bag!! I always get slightly grossed out when I do a major purse clean! This made me feel better :)
And I do love asparagus! And with pistachios? Even better.
Ha! I’m neither a car nor a diaper bag person. In fact, I usually ditch the diaper bag as soon as humanly possible and just cram everything into my purse. All of which are totally trashed. I just can’t keep up with all the kid crap that accumulates in the car. Its a sickness. ;)
This asparagus looks incredible. I mean, like beyond legit. I agree that Asparagus > Broccoli, but Broccoli cheese anything is probably one of my favorite combinations, ever.
Thanks for linking my grilled asparagus! <3
Easter candy, asparagus, pistachios and an Easter meditation….you nailed it! Thanks for the great recipe Karen. He is risen indeed!
Love asparagus. Love tarragon. Love pistachios. Love this. And while I don’t have a diaper bag, I imagine when I do it will be similar to yours. I can’t even keep my purse organized now!
This year I’m spending Easter in a minivan with three kids five and under. NEXT year I’m making a fancy Easter dinner complete with that magic you have pictured above. Love the round lemon slices, so impressive looking!
Haha! Rediscovering hidden candy is always a bonus! I would probably just go ahead and eat that old candy, cause candy is candy. :)
Oh, man. And asparagus > than every other green veggie. THAT’S what I’m trying to tell everyone in this house who complain that I serve too much asparagus.
Can I even describe how perfect this looks with those gorgeous pistachios?! Drooooooling here!
Oh yeah for free candy. Ha ha. Love these asparagus. I make mine with pistachios and lemon too. The best. And the tarragon – never would have thought of that. Can’t wait to try it out!
My car is usually disgusting. My diaper bag is an old backpack with a strap missing. So there you go.
Oh, and I’d have no problem eating year-old candy if that were the only option. Judge me.
Love this asparagus! Pistachios make everything better. And tarragon is such a happy herb!