Best Tomato Pistachio Asparagus Recipes

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TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS AND TOMATOES



Roasted Asparagus and Tomatoes image

I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. What an absolutely awesome dish! Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature. It is excellent served with roast lamb.

Provided by Irmgard

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon brown sugar
2 cups grape tomatoes or 2 cups cherry tomatoes
2 bunches asparagus

Steps:

  • Preheat the oven to 300 degrees F.
  • Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
  • Cut the tomatoes in half and toss to combine with the olive oil mixture.
  • Spread the tomatoes in a roasting pan and place in the oven.
  • Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
  • Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.

Nutrition Facts : Calories 90.7, Fat 5, SaturatedFat 0.7, Sodium 220.2, Carbohydrate 9.9, Fiber 3.9, Sugar 4.4, Protein 4.4

ASPARAGUS PESTO PASTA



Asparagus Pesto Pasta image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound trimmed asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain and pat dry, then roughly chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle in 1/3 cup olive oil and puree until smooth. Toss with 1 pound cooked pasta and 3/4 cup parmesan, adding pasta cooking water as needed to loosen.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN



Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin image

Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.

Provided by cookiedog

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

1/3 cup pine nuts
kosher salt
8 ounces bow tie pasta
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
4 large garlic cloves, mince
1/3 cup sun-dried tomato packed in oil, drained
1/4 cup grated parmesan cheese, preferably parmigiano reggiano
2 ounces boursin cheese, garlic and fine herbs
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper, plus more as needed
fresh flat leaf parsley, for garnishing (optional)

Steps:

  • Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
  • Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
  • Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
  • Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

Nutrition Facts : Calories 775.5, Fat 33.6, SaturatedFat 6, Cholesterol 106.8, Sodium 280.5, Carbohydrate 95.7, Fiber 7.9, Sugar 4.5, Protein 27.9

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER



Steamed Asparagus With Pistachios and Brown Butter image

This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds medium asparagus, tough ends snapped off
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
1/4 cup toasted pistachios, crushed

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.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND PISTACHIO PESTO PASTA



Asparagus and Pistachio Pesto Pasta image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 pound thin asparagus
1/4 cup fresh mint leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
1/4 cup grated Parmigiano-Reggiano
3 to 4 tablespoons toasted pistachios
1 clove garlic, grated or made into a paste
Juice of 1 lime or 1/2 lemon
1/3 to 1/2 cup EVOO
Salt and freshly ground pepper
1 pound penne
1 cup fresh shelled peas or defrosted frozen organic peas
Shaved Parmigiano-Reggiano, for garnish

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.

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