Tomato & Pistachio Asparagus

Asparagus is one of my favorite culinary ways to welcome spring. I almost always make this recipe for Passover, which falls at just the right time of year. It would also be great for Easter for the same reason. This is a pretty flexible dish -- you can play with quantities, change up the onions, etc. and it still turns out delicious. I have been replacing much of the butter with olive oil, and that works fine too. Cooking time assumes pre-trimmed and pre-cooked asparagus, though what I usually do is trim it (it's more tender if you break it wherever it breaks naturally than if you cut it) and start it steaming, then make the sauce.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  lb asparagus spear, trimmed and steamed
• 1⁄4 cup butter
• 1⁄4 cup shallot, minced
• 3  medium tomatoes, seeded & chopped
• 1  tablespoon fresh parsley (optional)
• 1⁄4 cup leeks (optional) or 1⁄4 cup scallion, chopped (optional)
• 1  teaspoon lemon juice
• 1  dash salt (to taste)
• 1  dash pepper (to taste)
• 1⁄4 lb pistachios, shelled

Directions

1. Melt the butter in a pan over medium heat.
2. Add the shallots and saute until soft and translucent.
3. Add the remaining ingredients, except the pistachios, and stir until heated through.
4. Pour the mixture over the cooked asparagus spears.
5. Garnish with the pistachios and serve immediately.