nutritional information

Per Serving:

  • Calories: 95
  • Protein: 4 g
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 9 g
  • Cholesterol: 9 mg
  • Sodium: 207 mg
  • Fiber: 3 g

Pistachio Gratin of Asparagus

6 servings

The technique for this delectable gratin can be applied to any vegetable. To grind pistachios, use a food processor or blenderpulse on and off in brief spurts so they don't turn into a paste. For a different flavor, try pouring 1/2 cup coconut milk over asparagus before adding the crumb topping.
  • 1 ½ lbs. slender asparagus, tough ends trimmed
  • 1 ½ Tbs. fresh lemon juice
  • 2 tsp. vegetable oil or melted ghee
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground pepper
Crumb topping
  • 3 Tbs. fine dried bread crumbs
  • 3 Tbs. ground pistachios
  • 1 Tbs. vegetable oil or melted ghee
  • 1 tsp. finely grated lemon peel
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  1. Coat shallow 2-quart gratin dish or baking dish with cooking spray. Set aside.
  2. In large skillet, bring half inch of water to a boil over high heat. Add asparagus, cover, reduce heat to medium and simmer until just barely tender, about 3 minutes. Drain and place in prepared dish. Add lemon juice, 2 teaspoons oil or melted ghee, salt and pepper and toss well. Arrange evenly.
  3. Preheat broiler. Make crumb topping: In small bowl, mix together bread crumbs, pistachios, 1 tablespoon oil or melted ghee, lemon peel, ginger and salt. Sprinkle evenly over asparagus.
  4. Broil until crumbs are lightly browned, 1 to 2 minutes. Be careful not to burn topping. Serve at once.
May 2000

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