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Pile of roasted asparagus stalks on a plate, coated in a thin dressing with visible pieces of fresh garlic and topped with several whole pistachios. Garnish is fresh violets in a dark purple to contrast the green asparagus.

Asparagus with Garlic and Pistachios

Perfectly roasted asparagus drizzled with a lemon garlic sauce and topped with crunchy toasted pistachios.
5 from 1 vote
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Course Side Dish
Cuisine Wheel of Time

Ingredients
  

  • ½ cup pistachios shelled
  • 1 lb fresh asparagus any color
  • 2 tsp + 2 Tbsp avocado oil divided
  • 2 Tbsp fresh lemon juice about 1/2 a lemon
  • 1 to 1 ½ cloves garlic minced
  • 2 tsp dried basil any color
  • ¾ tsp table salt
  • ½ tsp ground black pepper
  • sliced lemon to garnish, optional

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spread the pistachios on a baking sheet. Bake at 350 for 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.
  • MEANWHILE, prepare the asparagus - wash all the spears, and snap the woody ends off. (no need to use a knife for this, and it's a great activity to keep little hands busy if you have kids who want to "help")
  • Turn the oven up to 400 degrees F.
  • Spread the asparagus in a single layer over 1 large baking sheet. (if they are crowded, they will steam instead of roasting)
  • Drizzle the asparagus with 1-2 tsp oil and use your hands to make sure the spears are coated.
  • Roast in the oven for 8-10 minutes, depending on the thickness of your asparagus.
  • While the asparagus is cooking, in a small bowl whisk together the lemon juice, garlic, basil, salt, and pepper. Whisking constantly, drizzle in the remaining 2 Tbsp oil.
  • Chop the cooled pistachios, if desired.
  • Plate the asparagus, drizzle with the dressing, and sprinkle with the pistachios. Serve immediately while it is warm from the oven.
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