In the high mountains of Big Bear, we found ourselves craving some sautéed asparagus. We found some organic asparagus at the local market and used ingredients from our camp kitchen to fill in the rest. This is a great side dish to add to any main course and is really simple to prepare. This is especially a bonus while camping! Delicious tasting, easy to prep and easy to clean!
We use the Skottle by TemboTusk to sauté and prepare many of our dishes. It is the best cooktop we have used and we love how versatile it is. We use it with the Dragonfly by MSR as well as on top of our Cook Partner stove. You can check out the Skottle on their website at www.tembotusk.com. You can even get 5% off if you use our code ‘wanderingpeso.’
Pistachio Crusted Asparagus
Delightful side dish while roughing it in Big Bear, California.
- 1 Lb Asparagus
- 1 Clove Garlic Sliced thinly
- 2 Tbsp Butter or Olive Oil Save a little for the addition of the pistachios.
- 1/8 Tsp Habanero salt
- 1 Tbsp Pistachios Coursley chopped
- 1 Splash Briggs Aminos Just a splash!
Clean and cut the bottom 1” or so off of the asparagus.
In Skottle (or other sauté pan) melt the butter and garlic slices. Simmer on low heat.
Add asparagus spears and turn up to medium high heat.
Cook and toss with habanero salt for 5-10 minutes depending on preference of asparagus. We like ours al dente in the middle, but blackened on the edges.
For the last 3-5 minutes, add crushed pistachio and remaining butter. Toss until the pistachios begin to brown.
In the last minute of cooking, add a splash of Bragg’s Aminos and toss until the liquid evaporates.
Remove from heat and serve.
** If you don’t have access to Habanero salt, you can use regular sea salt and fresh minced habanero pepper.