Makes six to eight servings
zest of ½ lemon, bitter white pith removed, cut in ½-inch pieces
2teaspoons kosher salt, divided
⅔cup pistachios, toasted
½teaspoon freshly ground black pepper
2medium shallots, peeled and quartered
1-2cloves garlic (to taste), peeled
2tablespoons extra virgin olive oil
1tablespoon fresh lemon juice or white balsamic vinegar
No nutrition information available
Break off tough ends of asparagus. Trim with a knife to even off. Remove scales with a vegetable peeler if desired. Reserve. Preheat oven to 425°F. Line two jellyroll pans with parchment.
Place lemon zest and one teaspoon salt in the Cuisinart® Food processor fitted with the metal “s” blade. Pulse 10 to 15 times, then process until finely chopped about 30 seconds. Add pistachios and pepper to work bowl. Pulse 5 times to chop roughly. Remove and reserve.
Place shallots and garlic in work bowl and pulse to chop finely, 10 to 15 times. Combine asparagus, chopped shallot mixture and olive oil. Toss to coat and combine. Arrange asparagus in a single layer on the prepared pans. Sprinkle with remaining teaspoon of salt. Roast in preheated 425°F oven for 10 to 20 minutes, until crisp-tender or cooked as desired. Cooking time will be dependent on personal preference and thickness of asparagus.
Transfer to a warm platter (if serving warm) and drizzle with lemon juice. Sprinkle with reserved pistachio mixture and serve. May be served warm or at room temperature.