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Lemon Asparagus with Pistachios

Serves Serves 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


  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. Turn the oven up to 400 degrees F.
  4. 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.
  5. Drizzle with 1-3 teaspoons olive oil and use your hands to make sure the spears are coated. Sprinkle with salt and pepper.
  6. 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.
  7. 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.
  8. Plate the asparagus, drizzle with the dressing, and sprinkle with the pistachios (chopped or whole). Serve immediately.