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Pistachio Crusted Asparagus

Delightful side dish while roughing it in Big Bear, California. 

Course Side Dish
Cuisine American
Keyword asparagus, Pistachio
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Author Wandering Sol

Ingredients

  • 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!

Instructions

  1. Clean and cut the bottom 1” or so off of the asparagus.

  2. In Skottle (or other sauté pan) melt the butter and garlic slices. Simmer on low heat.

  3. Add asparagus spears and turn up to medium high heat.

  4. 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.

  5. For the last 3-5 minutes, add crushed pistachio and remaining butter.  Toss until the pistachios begin to brown.

  6. In the last minute of cooking, add a splash of Bragg’s Aminos and toss until the liquid evaporates.  

  7. Remove from heat and serve.

Recipe Video

Recipe Notes

** If you don’t have access to Habanero salt, you can use regular sea salt and fresh minced habanero pepper.