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Carrot and asparagus with pistachio butter

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  • Vegetarian
  • Gluten free
  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free

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

  • Serves8
  • Cook time15 minutes
  • Prep time10 minutes, + 30 mins chilling time

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Carrot and asparagus with pistachio butter

Carrot and asparagus with pistachio butter
  • Serves8
  • Cook time15 minutes
  • Prep time10 minutes, + 30 mins chilling time
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
    Description

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

    Method
    1. 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.
    2. 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.
    3. 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.
    4. 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.