Asparagus with Mint and Lemon Vinaigrette

Side Dishes

Asparagus with Mint and Lemon Vinaigrette

While a drizzle of Lemon Vinaigrette and a dusting of fresh mint is all asparagus needs to become a showstopper, salted pistachios add a nice texture and crunch, perfectly rounding out this simple side.


3 to 4 servings

Total Time

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Five-Minute Morning Prep

Cut asparagus in half lengthwise. Wrap in a dampened paper towel, and place in a resealable plastic bag; refrigerate. Chop pistachios.

Test Kitchen Tip

Refrigerate remaining vinaigrette; it can be used for serving over grilled tuna or chicken.


Whisk together lemon zest and juice, ⅛ teaspoon kosher salt, and ⅛ teaspoon ground black pepper in a small bowl. Whisk in 6 tablespoons olive oil and 2 tablespoons mint.

Heat 2 tablespoons olive oil in a large skillet, over medium-high heat. Add asparagus; cook, turning occasionally, until browned and tender, 6 to 8 minutes. Sprinkle with ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper.

Transfer asparagus to a serving platter. Drizzle with ¼ cup lemon mixture. Sprinkle with pistachios and remaining 2 tablespoons mint. Sprinkle with additional black pepper and lemon zest, if desired.

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