Asparagus with Pistachio and Lemon

Serves 4 | Total time: 10 minutes.

To trim thicker asparagus spears, just bend the stem ends until they snap off.

• 1 Tbs extra virgin olive oil                                                                   
• 1 clove garlic, minced                                    
•  ¼ cup  chopped pistachios                                                                                    
• 1 lb asparagus                                                                                     
• 1 Tbs fresh lemon juice                                                                               
• freshly ground black pepper to taste                                                         
• 1/8 tsp kosher salt                                                                                    

1. In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
2. Stir in the pistachios and remove from the heat.
3. Steam the asparagus until bright green and tender but still crisp, 2-3 minutes.
4. Transfer to a serving dish.
5. Stir the lemon juice into the pan with the pistachios.
6. Pour over the asparagus and season with black pepper to taste and up to 1/8 tsp. of salt.

PER SERVING

             Calories: 110

             Total Fat: 7 g

             Sat Fat: 1 g

             Protein: 4 g

             Carbohydrates: 8 g

             Fiber: 3 g

             Sodium: 60 mg