Ingredients

The following ingredients have 6 Servings
  • 1/3 cup pistachios (shelled (I used Diamond ))
  • 2 pounds asparagus
  • olive oil
  • salt and pepper
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic (minced)
  • 1 teaspoon tarragon (*)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • sliced lemon (to garnish, optional)

Instruction

  • Preheat your oven to 350 degrees F.
  • Spread the shelled pistachios on a baking sheet. Bake at 350 for about 4-7 minutes, or until toasted and fragrant. Keep an eye on them so they don't burn. Remove from the oven and immediately remove to a plate or bowl, and set aside. You can chop them or leave them whole.
  • Turn the oven up to 400 degrees F.
  • Wash the asparagus and snap the woody ends off. Spread in a single layer over 1 large or 2 small baking sheets. Make sure they are not overlapping a ton, or they will steam, and we want them to get roasted.
  • Drizzle with 1-3 teaspoons olive oil and use your hands to make sure the spears are coated. Sprinkle with salt and pepper.
  • Roast in the oven at 400 for 8-10 minutes, depending on the thickness of your asparagus. If they are easily speared with a fork, they are done.
  • Meanwhile, in a small bowl whisk together the lemon juice, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, drizzle in the olive oil.
  • Plate the asparagus, drizzle with the dressing, and sprinkle with the pistachios (chopped or whole). Serve immediately.