Carrot and asparagus with pistachio butter

After a stand-out side? Look no further than this carrot and asparagus dish. It delivers serious texture and flavour.

8

10m

Note: + 30 mins chilling time

15m

Ingredients

  • 1/2 cup (70g) unsalted pistachio kernels
  • 100g unsalted butter, softened
  • 2 bunches Dutch carrots, halved lengthways, or 600g baby carrots, peeled, quartered lengthways
  • 2 tbs avocado oil or extra virgin olive oil
  • 2 tsp ground cumin
  • 2 tsp sea salt flakes
  • 2 bunches asparagus, woody ends trimmed
  • Thyme sprigs, to serve

Method

STEP 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Place the pistachios in a food processor and process until finely chopped.

STEP 2

Transfer half the pistachio to a bowl. Add the butter and stir until well combined. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Chill for 30 mins or until firm.

STEP 3

Place the carrots on the lined tray. Drizzle with the oil. Sprinkle with cumin and sea salt flakes. Roast for 10 mins. Add the asparagus to the tray. Roast for a further 5 mins or until tender.

STEP 4

Cut the pistachio butter into 1cm-thick slices. Transfer vegetables to a serving platter. Top with pistachio butter. Sprinkle with thyme sprigs and remaining pistachio to serve.

Dietary information

Vegetarian
Gluten-free
Egg-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.