Asparagus with Pistachio and Lemon
To trim thicker asparagus spears, just bend the stem ends until they snap off.
Total time to prepare: 10 minutes
1 Tbs. extra-virgin olive oil
1 clove garlic, minced
¼ cup chopped pistachios
1 lb. asparagus, trimmed
1 Tbs. fresh lemon juice
freshly ground black pepper
¹∕8 tsp. kosher salt
• In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
• Stir in the pistachios and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. Transfer to a serving dish.
• Stir the lemon juice into the pan with the pistachios. Pour over the asparagus and season with black pepper to taste and up to ¹∕8 tsp. of salt.
Sodium: 60 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Protein: 4 g
Fiber: 3 g