Carrot and asparagus with pistachio butter
Indulge in the delightful flavors of our Carrot and Asparagus with Pistachio Butter recipe. A perfect harmony of tender carrots, fresh asparagus, and creamy butter infused with the rich taste of pistachios and a hint of cumin. A simple yet elegant side dish that's both healthy and delicious, ready to elevate any meal.
- 11 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 8 Servings
- 6 Ingredients
Carrot and asparagus with pistachio butter is a delightful and nutritious dish that brings together the natural sweetness of carrots, the earthy flavors of asparagus, and the rich, nutty essence of pistachio butter. This recipe is perfect for a wholesome side dish or a standalone meal. It's easy to prepare and packed with flavors that are sure to impress your guests or family members.
Ingredients:
Instructions:
- In a food processor, pulse the pistachio nuts until they are finely chopped.
- Add the butter to the food processor and blend until smooth. Set aside.
- Peel and slice the carrots evenly into sticks or rounds, depending on your preference.
- Trim the woody ends off the asparagus and cut into bite-sized pieces if they are large.
- In a large skillet or sauté pan, melt 2 tablespoons of the pistachio butter over medium heat.
- Add the carrots to the pan and sprinkle with ground cumin and salt.
- Cook the carrots, stirring occasionally, until they start to soften and caramelize slightly, about 10-12 minutes.
- Add the asparagus to the pan with the carrots.
- Continue to cook until the asparagus is tender-crisp and the carrots are fully cooked, about 5-7 minutes more.
- Once the vegetables are done, add the remaining pistachio butter to the pan.
- Toss everything together until the vegetables are well coated in the butter and evenly heated through.
- Adjust seasoning with additional salt if needed.
- Transfer the vegetable mixture to a serving dish.
- Serve warm as a delightful side dish or a light vegetarian main.
Tips:
- Use fresh, tender asparagus for the best flavor and texture.
- Roast the pistachios lightly before blending them into butter to enhance their nutty flavor.
- Do not overcook the vegetables; aim for a tender-crisp texture to preserve their nutrients.
- Feel free to add lemon zest for a bright, zesty twist.
- For a smoother pistachio butter, you can add a tablespoon of olive oil while blending.
Carrot and asparagus with pistachio butter is an elegant and simple recipe that can elevate any meal. With minimal ingredients and straightforward steps, you can create a dish that is not only visually appealing but also deliciously satisfying. Whether you're serving it as a side or enjoying it on its own, this recipe is sure to become a favorite in your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 4.65g | 3% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 4.51g | 12% |
| Sugar 5g | 5% |
| Fat | |
| Fat 16g | 19% |
| Saturated 7g | 23% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 640ug | 71% |
| Choline 27mg | 5% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.58mg | 10% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.58mg | 11% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 2.88mg | 26% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 470mg | 14% |
| Selenium, Se 2.99ug | 5% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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