Easiest Way to Make Asparagus w/ Pistachio Sauce in 16 Minutes at Home

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, asparagus w/ pistachio sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Asparagus w/ Pistachio Sauce is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Asparagus w/ Pistachio Sauce is something which I’ve loved my entire life.

Lesser-known white asparagus takes center stage in this easy soup. What to buy: Pistachio oil, with its nutty, multidimensional flavor, makes a sophisticated garnish for this light-bodied soup. You can find it at some health food stores or online.

To begin with this particular recipe, we have to prepare a few ingredients. You can have asparagus w/ pistachio sauce using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Asparagus w/ Pistachio Sauce:

1. Prepare 2 lb asparagus
2. Prepare 1 cup pistachios
3. Prepare 1/4 cup lemon juice
4. Make ready 1/2 tsp cumin
5. Get 1/2 tsp paprika
6. Get 1/4 cup water
7. Make ready 3/4 cup Olive oil
8. Take 1/4 cup Balsamic vinegar
9. Prepare 1 tbsp Tarragon

This sauce has a lovely rich creamy texture and a lovely tang to it that complements the flavour of the asparagus. It's well worth a try and if you want to add a really sophisticated feel to your meal I can definitely recommend it. A crunchy Polonaise topping is irresistible whether sprinkled over asparagus, cauliflower, fried fish or steamed rice. Add the asparagus, season with salt and toss to coat, then transfer to a platter.

Steps to make Asparagus w/ Pistachio Sauce:

1. Preheat oven to 400°F.
2. Chop asparagus into bite size pieces.
3. Mix asparagus with balsamic vinegar, 1/4 of the olive oil, and tarragon.
4. Roast asparagus mixture for 10 min.
5. In a food processor, blend pistachios, lemon juice, paprika, cumin, and 1/4 cup of olive oil until chunky.
6. Scrape down sides. While processing again, drizzle in remaining olive oil and water until color begins to lighten in puree.
7. Serve asparagus over pistachio sauce.

Coarsely grate the eggs over the top. Sprinkle with the nuts, chives, parsley. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in the ingredients are approximations: it all depends on how much asparagus you are dealing with.

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