May Recipe: Asparagus with Lemon and Pistachios

Asparagus are low in calories, fat free and sodium free. They are a good source of vitamins A and C and are high in folate. Refrigerate asparagus for up to four days by wrapping the ends of stalks in wet paper towel and placing in a plastic bag.

Asparagus with Lemon and Pistachios


  • 2 Bunches Asparagus
  • 1/4 Cup Unsalted Butter
  • 1 Cup Pistachios, roasted, salted, chopped
  • 1 Lemon, zested
  • To Taste Smoked Black Pepper
  • To Taste Herbs de Provence
  • To Taste Sea Salt


Heat a large sauté pan. Clean asparagus, then cut off and discard bottom “wood” portion. Cut remaining asparagus into 2 pieces. Add butter to the pan and melt. Add the asparagus stalks and tips and sauté until tender, while keeping bright green. Season with salt and pepper to taste. Finish with lemon zest, Herbs de Provence to taste and chopped pistachios, sauté for 1 minute. Remove from the pan and pour the pistachio, butter mixture over the cooked asparagus.

Fun fact:

The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic.