Tomato Pistachio Asparagus Recipes

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES

Steps:

• In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
• Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
• In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.

TOMATO & PISTACHIO ASPARAGUS

Steps:

• Melt the butter in a pan over medium heat.
• Add the shallots and saute until soft and translucent.
• Add the remaining ingredients, except the pistachios, and stir until heated through.
• Pour the mixture over the cooked asparagus spears.
• Garnish with the pistachios and serve immediately.

ASPARAGUS AND PISTACHIO PESTO PASTA

Steps:

• Trim the tough ends from the asparagus. Store half of the spears upright in a glass filled halfway with water to keep it fresh for a few days or until ready to serve. Chop the remaining asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the EVOO, pouring to a count of 6 (1/3 to 1/2 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
• To serve, bring the pesto to room temperature and place it in a large, shallow serving bowl. Slice the reserved asparagus spears on an angle into 1 1/2-inch pieces.
• Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to the serving bowl to thin the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.
• Cook's Note: The pesto can be stored for up to 5 days in the refrigerator.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

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.