Ingredients
- tablespoons olive oil
- cloves garlic, coarsely chopped
- pound frozen cut asparagus
- tablespoons chopped pistachio nuts
- salt and pepper to taste
- /2 cup grated Parmesan cheese
- tablespoons capers
Instructions
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Step 1
Start by warming olive oil in a skillet over medium heat. I like to use a non-stick pan for easy cleanup. Once the oil shimmers, add the chopped garlic and stir for about a minute until it’s fragrant but not browned. Then, toss in the frozen asparagus pieces. No need to thaw them first—just cook until they’re tender, which takes about 5 minutes. The moisture from the frozen asparagus helps everything steam nicely. Next, sprinkle in the chopped pistachios, season with salt and pepper, and let everything cook together for another minute to meld the flavors. Transfer the mixture to a food processor or blender. Add the grated Parmesan and capers. I find that the capers add a bright, briny kick that balances the richness. Pulse until you get a smooth, creamy consistency. Scrape down the sides as needed. Let the spread cool to room temperature before serving
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Step 2
chilling it in the fridge for an hour firms it up a bit. Serve with celery sticks, cucumber slices, or low-carb crackers.