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Carrot and asparagus with pistachio butter recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate carrots and asparagus with pistachio butter into a delicious and wholesome bowl for a satisfying meal.
Ingredients:
  • 70g pistachio
  • 100g unsalted butter, softened
  • 2 bunches Dutch carrots*, halved lengthways
  • 36.80 gm avocado oil or extra virgin olive oil
  • 5.00 gm ground cumin
  • 4.80 gm sea salt flakes
  • 2 bunches asparagus, woody ends trimmed
  • Thyme sprigs, to serve
Instructions:
  • Preheat your oven to 180°C. Line a large baking tray with baking paper, then finely chop the pistachios in a food processor.
  • Place half of the pistachios into a bowl and mix in the butter until fully incorporated. Spread the mixture down the center of a piece of parchment paper and mold it into a log shape. Roll up the parchment paper and twist the ends to seal. Refrigerate for 30 minutes or until solidified.
  • Lay the carrots on the prepared tray, then drizzle with oil. Sprinkle with cumin and sea salt flakes. Roast for 10 minutes. Add the asparagus to the tray and roast for an additional 5 minutes, or until tender.
  • Cut the pistachio butter into thick 1cm slices. Arrange vegetables on a serving platter. Top with pistachio butter, then sprinkle with thyme sprigs and the remaining pistachios before serving.

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