Pistachio, Leek, Asparagus

Maybe it’s the lovely hues of green, or perhaps the diverse textures, but whatever it is about this combination of soft leeks, crunchy toasted pistachios and luscious asparagus, it’s magic! We fell in love with this dish the first time we tried it!. 

Ingredients 

2 tablespoons olive oil

1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias

1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)

2 cloves garlic, minced

Zest of one lemon

1 teaspoon orange zest

2 tablespoons toasted pine nuts

1 tablespoon Italian parsley, chopped (more to taste)

Salt and freshly ground pepper to taste

Directions

Add 1 olive oil of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.