Asparagus with Pistachios

Asparagus with Pistachios

adapted from Rachael Ray in Season

My asparagus stalks were very large. If you have pencil thin stalks increase the amount.

Think of the topping as an oil-less pesto. If you do not have pistachios, substitute your favorites but check the point values

Makes 2 servings                                                   0 WW Blue points / serving

5 pistachios

4 basil leaves

1 1/2 tsp. grated Asiago cheese

1/2 tsp. lemon zest

1 clove of garlic

8 stalks asparagus

1. In a small food processor pulse the nuts, basil, cheese, zest and garlic until combined.
2. In a and bring 1/2 cup to salted water to a boil.
3. Add the asparagus and cook until tender crisp.
4. Drain and serve topped with "pesto".

Enjoy!