Stovetop Asparagus with Pistachios and Herbs
I patiently waited until asparagus season ensued before tackling this Stovetop Asparagus with Pistachios and Herbs. Asparagus has such a short window of seasonality that when it finally arrives, I feel compelled to cherish it. This recipe does it justice.
When I lived in Northern Ireland, I worked with people who love food as much as I do. Endless conversations ensued about stinky cheeses, good wine, meat and fish, and the forever question, “What are you having for dinner?”. One coworker, in particular, had a massive, dream-like greenhouse and always had something delicious on the menu. Upon my return to the U.S., he granted me this recipe, and it is especially noteworthy as all of his recipes happen to be.
This Stovetop Asparagus with Pistachios and Herbs is a side dish that can easily be made into a main. A textural dressing tops the sautéed asparagus with pistachios, lemon, dill, parsley, salt, manchego and parmesan cheeses, and olive oil. All of these flavors and textures complement the asparagus beautifully, without overshadowing it. While parmesan cheese is a traditional accompaniment to asparagus, the manchego cheese brings an undeniable nuttiness to the dish and is truly worth seeking out.
Possible Substitutions for this Stovetop Asparagus with salty cheeses and herbs
PISTACHIOS. Pine nuts are a great substitute for pistachios.
MANCHEGO AND PARMESAN CHEESES. I love this combination of cheeses with asparagus. To make this recipe simpler, use only one kind of cheese, manchego or parmesan, for the total amount of cheese called for in the recipe. Pecorino Romano is also an excellent option.
DILL AND PARSLEY. Use any mix of soft herbs that look good, you have on hand, or are in season.
Before you start: Tips for success
Thankfully, asparagus does not need much prep at all. The lower portion of asparagus is fibrous and not pleasant to eat. To remove the fibrous end, simply bend each stalk, let it snap at its natural spot, and discard the lower portion. Alternatively, bend one asparagus stalk from the bunch, and then line it up with the rest of the stalks and cut them all at the same point.
More Spring-Inspired Recipes to Try
- Spring Grilled Cheese with Charred Scallions
- Decadent Rhubarb Frangipane Shortbread Bars
- Egg Salad Sandwiches with Peppery Watercress
Stovetop Asparagus with Pistachios and Herbs
This Stovetop Asparagus recipe is full of textures and flavors, thanks to an abundance of herbs, pistachios, and salty cheeses all topped on sautéed asparagus. This recipe is fast and easy; easily make it into a weeknight main dish!
- Prep Time: 12 minutes
- Cook Time: 9 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Main Dish or Side Dish
- Method: Stove Top
- Cuisine: American
- 1/3 cup (50g) shelled pistachios
- 1 pound asparagus, woody ends trimmed, cut into 2-inch pieces on the bias
- 1/4 cup (20g) plus 1 1/2 tablespoons finely chopped dill
- 1/4 cup (20g) plus 1 1/2 tablespoons finely chopped parsley
- 3 tablespoons trimmed and thinly sliced scallions
- 1 ½ tablespoons fresh lemon juice
- Large pinch of kosher salt, plus more to taste
- 1/4 cup olive oil
- 1/4 cup plus 2 tablespoons (21g) finely shredded parmesan cheese
- 1/4 cup plus 2 tablespoons (21g) finely shredded manchego cheese
- Toast the pistachios. Heat a 10- 12-inch skillet over medium heat and toast the pistachios, occasionally stirring, until lightly browned and fragrant, about 4 minutes. Remove the pistachios to a small bowl and let cool.
- Cook the asparagus. Increase the heat to medium-high. Add a glug of olive oil into the skillet to coat the bottom. Add the asparagus and sauté until tender, about 6 minutes for thinner spears and 9 minutes for thicker spears. Once cooked, remove the asparagus and place it in a serving bowl.
- Make the dressing. In a medium bowl, combine the scallions, lemon juice, and a pinch of salt, and let sit for 2 minutes. Whisk in the oil, then stir in pistachios, cheese, and 1 1/2 tablespoons each of the dill and parsley.
- To serve. Sprinkle the asparagus with salt to taste. Dollop with dressing, top with remaining 1/2 cup herbs, and sprinkle with more cheese if desired. Taste and adjust salt as needed.
MAKE THIS A MEAL. Top with a fried or poached egg per serving. For an eggless option, top with a piece of seared salmon.
STORAGE. Store in an air-tight container in the refrigerator for up to 4 days. To reheat, place asparagus in a skillet over medium heat and sauté until heated through.
- Serving Size: 1/4 of recipe
- Calories: 258 calories
- Sugar: 3.6g
- Sodium: 276mg
- Fat: 22.2g
- Saturated Fat: 4.9g
- Carbohydrates: 10.5g
- Fiber: 4.3g
- Protein: 9.2g
- Cholesterol: 9mg
Keywords: asparagus recipes, sautéed asparagus