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This was an *awesome* recipe. We made it for a friend earlier this year who was observing Passover. The only thing we had to change was the butter to olive oil. We used scallions because they're easier to deal with than leeks. Pistachios are the perfect touch. I'm pulling this one out to make for Thanksgiving. Thanks for a great recipe!

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mensan98th November 15, 2011

I was looking for a different way to prepare asparagus and found it! I used leeks instead of shallots because that's what I had. Also, I used a combo of red and yellow tomatoes (again that's what I had) and the color was beautiful!!! Very festive looking. I did not put the pistachios on but assume that would add to flavore and texture. Even more: I chopped the leftovers and mixed with scrambled egg whites for breakfast---yummy again. Thanks for a great new recipe.

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Zetty66 October 07, 2007
Tomato & Pistachio Asparagus