Pistachiobutteredasparagus Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate.
• Preheat a grill pan to medium heat. Remove the parchment from the prosciutto tray and place the asparagus on the tray. Drizzle with the pesto, season with the salt, and toss well to coat. Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when pierced with the tip of a knife, about 6 minutes. Transfer the asparagus to a platter, crumble the prosciutto over the top, and break the Parmesan shavings over the prosciutto. Serve warm.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
• Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
• Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

Steps:

• Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.
• Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.

Steps:

• In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes.
• Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling.
• Drain asparagus well and arrange on serving platter.
• Pour sauce over the cooked asparagus.

Steps:

• Steam asparagus until crisp tender and keep warm.
• In a skillet over medium-high heat, cook nuts in butter for 3-4 minutes until lightly browned.
• Add orange juice and orange peel and heat through.
• Pour over the asparagus and sprinkle with a dash of pepper.
• Garnish with orange slices.

Steps:

• Preheat oven to 350 degrees. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Bring to a boil, stirring until sugar has dissolved. Remove syrup from heat; set aside.
• Butter bottom and sides of an 8-inch square baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang.
• Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week.
• In a large bowl, unroll and loosen phyllo ribbons. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Bake until lightly browned, about 45 minutes.
• Remove zest and cinnamon stick from syrup; discard. Reheat syrup over medium heat; pour over the hot pastry. Sprinkle with remaining 2 tablespoons pistachios; let cool completely.
• Using paper overhang, lift baklava onto a cutting board. Remove paper. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Serve with orange slices, if desired.