You guys! I can’t even deal with this recipe today. It’s hands down the BEST asparagus I’ve ever made. I’m in love.
How do I know it’s the best?
What if I told you my neighbor and I sat on my couch and devoured the whole pan. Just the two of us. Picking the individual spears with our fingers. No need for plates or silverware. We inhaled the entire pound in a single session.
Oh and there was pie. I had pie sitting on my counter. We didn’t touch it. We just ate asparagus. See. I told you. It’s MAJOR! This is asparagus on freaking steroids.
This Roasted Asparagus with Pistachio-Mint Pesto needs to happen at your house this week. And then probably again for Easter and Mother’s Day and all those other Spring events that we have coming up.
After you make it, please report back to me, telling me that you messily consumed the entire recipe. So then I don’t feel like so much of an asparagus-loving weirdo. I don’t want to be alone in my odd obsessions. Thanks in advance. Hugs.
Roasted Asparagus with Pistachio-Mint Pesto
- For the Pistachio-Mint Pesto
- 1/2 cup shelled pistachios
- 1 garlic clove
- Zest from 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup fresh mint leaves, packed
- 1/3 cup extra-virgin olive oil
- For the Asparagus
- 1 lb asparagus
- 1 tablespoon extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Pre-heat your oven to 425 degrees.
- In a small dry skillet, toast the pistachios over medium heat until they become fragrant, about 1-2 minutes. Remove from the heat and set aside to cool.
- In the bowl of your food processor with the blade attachment, pulse together the toasted pistachios, garlic clove, lemon zest, salt, pepper and mint leaves until a thick paste is formed. With the food processor running, pour the olive oil in a steady stream through the feed tube. Turn your food processor off and transfer the pesto to a small container. Set aside.
- Trim off and discard the thick, woody ends of the asparagus, if necessary. Toss the asparagus on a large rimmed baking sheet with the olive oil, salt and pepper. Transfer to your pre-heated oven and roast for 10-15 minutes (depending on the size of your asparagus spears), or until crisp-tender.
- Remove the asparagus from the oven and while still warm, toss with the pesto. Start with a few tablespoons of the pesto, adding more if desired. Serve immediately.
- Any leftover pesto can be stored in an airtight container in your refrigerator for 2-3 days. Use it for a second batch of asparagus, on gnocchi or as a sandwich spread!
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