While a drizzle of Lemon Vinaigrette
and a dusting of fresh mint is all asparagus needs to become a
showstopper, salted pistachios add
a nice texture and crunch, perfectly
rounding out this simple side.
Makes
3 to 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Cut asparagus in half lengthwise.
Wrap in a dampened paper towel,
and place in a resealable plastic
bag; refrigerate. Chop pistachios.
Test Kitchen Tip
Refrigerate
remaining vinaigrette; it
can be used for serving over
grilled tuna or chicken.
Instructions
Whisk together lemon zest and
juice, ⅛ teaspoon kosher salt, and
⅛ teaspoon ground black pepper in
a small bowl. Whisk in 6 tablespoons
olive oil and 2 tablespoons mint.
Heat 2 tablespoons olive oil in a
large skillet, over medium-high
heat. Add asparagus; cook, turning
occasionally, until browned and
tender, 6 to 8 minutes. Sprinkle
with ¼ teaspoon kosher salt and
¼ teaspoon ground black pepper.
Transfer asparagus to a serving
platter. Drizzle with ¼ cup lemon
mixture. Sprinkle with pistachios
and remaining 2 tablespoons mint.
Sprinkle with additional black
pepper and lemon zest, if desired.
