Tomato & Pistachio Asparagus
- Ready In:
- 20mins
- Ingredients:
- 10
- 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
- Melt the butter in a pan over medium heat.
- Add the shallots and saute until soft and translucent.
- Add the remaining ingredients, except the pistachios, and stir until heated through.
- Pour the mixture over the cooked asparagus spears.
- Garnish with the pistachios and serve immediately.
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Reviews
-
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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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.
RECIPE SUBMITTED BY
Kitchen Kozy
Bennington, VT