Lemon Asparagus with Pistachios
This easy asparagus 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. Perfect side dish for Easter or any holiday get-together!
Today I cleaned out my diaper bag. 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. 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 secret pocket that was 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 a bag of Reese’s Pieces would have been a welcome respite indeed.
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 interested in ingesting nutrients to keep yourself alive.
I know, I’m probably going to get a lot of resistance here. 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!
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, where 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 Isiaiah 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.
Lemon Asparagus with PistachiosServes 5-6 adjust servings
- 1/3 cup pistachios, shelled (I used Diamond )
- 2 bunches (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
- 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.
by The Food Charlatan
Make sure you whisk WHILE you drizzle in the olive oil so that the dressing emulsifies.
Other Easter side dishes you might like!
Lemon Green Beans with Feta and Fried Pecans: << FRIED PECANS, GUYS
Broccoli with Feta and Fried Almonds: ^^Sound familiar? This is the best broccoli I’ve ever eaten. Ever. If my mom had convinced me to buy broccoli, I would have made this recipe for Easter on Sunday :)
More sides from other bloggers!
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