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Ingredients45 m servings 52 cals
Original recipe yields 12 servings (2 cups)
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook 1 minute until fragrant. Add the cut asparagus, and continue cooking until tender, about 5 minutes. Sprinkle in the pistachios, then season to taste with salt and pepper. Cook 1 minute longer.
- Place the asparagus mixture into a blender or food processor. Add the Parmesan cheese and capers. Process until pureed. Cool before serving.
Per Serving: 52 calories; 3.9 g fat; 2.3 g carbohydrates; 2.9 g protein; 3 mg cholesterol; 102 mg sodium. Full nutrition
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