Pistachio Crusted Asparagus Recipes

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER

Steps:

• Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
• Drain asparagus and keep warm loosely wrapped in a kitchen towel.
• Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
• When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
• Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

PISTACHIO HALIBUT

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the leek and sweet potato across the base of the pot. Place the fish on top. Drizzle the olive oil over the fish.
• In a small bowl, combine the pistachios, parsley, marjoram, and lavender. Spread the mixture over the fish.
• Scatter the mushrooms over and around the fish. Place the tomatoes around the pot, skin side down; top with the asparagus.
• Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 359
• Protein: 20g
• Carbohydrates: 36g
• Fat: 16g
• Cholesterol: 19mg
• Sodium: 169mg
• Fiber: 7g

PISTACHIO ORANGE ASPARAGUS

Steps:

• In a saucepan, bring 1 in. of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 5 minutes or until crisp-tender; drain. Place asparagus on a serving platter and keep warm., In a skillet over medium heat, cook pistachios in butter for 3-4 minutes or until lightly browned. Add orange juice and zest; heat through. Pour over asparagus. Sprinkle with pepper.