Avenging Asparagus

Serves 10 (side dish)

This is one killer side dish, the fresh crunchy asparagus mixed with the vibrant green beans all wrapped in a tangy lemon dressing, topped with sticky candied pistachios-get in my belly! This is the perfect addition to any friendsgiving table as it is light and vibrant, evening out the richness of some of the other side dishes and main courses. This also adds a variety and some excitement as Asparagus is not a usual suspect during thanksgiving (it is the most underrated green veg out here). This is also a great side dish with a steak dinner, BBQ chicken or even a roast beef.

Check out the recipe for Patate Dauphinois , which pairs perfectly with the asparagus and beans! 

Pro Tips

• For an extra layer of crunchy texture, bake asparagus for 5 minutes and broil for the remaining 5 minutes. Those chard bits are seriously delicious! 

What you’ll need

• 2 parchment lined baking sheets
• 1 small saucepan
• 1 medium pot

Ingredients

• 1 bushel of asparagus
• 1 bunch of green beans
• 1 lemon 
• ½ cup shelled pistachios,
• 2 tbl olive oil
• 1 tbl maple syrup
• Salt and pepper

Directions

1. Preheat oven to 375 °F. 
2. In a small saucepan on medium heat, place maple syrup and shelled pistachios. Simmer nuts for 5 minutes until pistachios are covered in maple syrup.
3. Spoon out nuts onto parchment paper, let cool. 
4. Prep your mise! Wash asparagus and green beans. Remove stem of the asparagus (bottom white part) by snapping the asparagus, the white part will naturally break off. 
5. Remove the stem ends of the green beans. Bring a medium pot of salted water to boil. Add beans and cook for 5 minutes. Drain and set aside. 
6. Cut lemon in ½ (widthweise). Slice half the lemon in rounds. Place rounds on a baking sheet. Place asparagus on top of lemon rounds. Drizzle olive oil, the juice of ½ the lemon, salt and pepper and coat asparagus evenly
7. Bake asparagus for 10 minutes. Remove asparagus from oven and add the cooked green beans to the baking sheet. Toss the beans and asparagus together until all the greens are coated.
8. Top beans and asparagus with candied nuts. Serve hot.