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Roasted Asparagus over Pistachio Puree

I found this recipe on Herbivoracious, and at the mention of “nut purées” I knew I had to make it. It was like hummus, but better.

I made adjustments for what I had at hand and added spice in the form of chile chipotle (see note) as well as brightness by grating lemon zest. Were I to make it again, I would probably roast the garlic before pureeing to cut down on the bite, and give it more sweetness and depth.

I halved the recipe since I was cooking for one (and still had leftovers), but this is easy enough to double for a larger crowd. I had to keep myself from eating the leftover puree by the spoonful…

Pistachio Puree:

1 cup of unsalted, roasted pistachio kernels 1 lemon 1 clove of garlic, thinly sliced 1 teaspoon of salt 1/2 teaspoon of paprika 1/2 teaspoon cumin 1/3 cup of extra virgin olive oil 1-3 chile chipotles, plus a teaspoon of its adobo sauce (adjust for your spice tolerance!) 1/2 cup of water

Roasted Asparagus:

1 small purple asparagus bunch (can sub green) extra virgin olive oil salt and pepper

balsamic reduction / glaze (for serving) lemon zest (for serving) a handful of pistachios, coarsely chopped or pounded

Pistachio Puree: Blend the pistachios, lemon juice, garlic, salt, cumin, paprika, chile chipotle and adobo sauce, and half of the olive oil over low speed, and wth the lid on and blender running, drizzle in the remaining oil. Add the the water, stopping to scrape down the sides as needed. Blend until color lightens and ingredients are well combined, making sure to not overblend (I like mine with texture). Taste and adjust seasoning, adding salt if needed. Don’t overpower the pistachio flavor! Set aside, covering surface with plastic wrap to prevent oxidation.

Roasted Asaragus: Tear of rough ends of asparagus (you can snap them right off), and toss with olive oil, salt and pepper. Heat a grill pan over medium heat, and toss asparagus, pan roasting until charred, then tossing to roast evenly.

Assembly: To serve spoon the purée over a plate, and plate asparagus on top. Garnish with the chopped pistachios, freshly grated lemon zest, and balsamic glaze.

Serves 1 as main, 2 as side

Chile Chipotle Note: Chile chipotle is available in hispanic supermarkets, and most large grocers carry them in the hispanic food section. They’re are one of my pantry staples!

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