Asparagus with Lemon Butter Cream and Pistachio Gremolata

  • Preparation Time
  • Total Time
  • Number of Servings 5-6

Top tender spears of asparagus with a fresh take on gremolata, a classic garnish of garlic, lemon zest and parsley. The new garnish is made of crunchy pistachio, shaved Parmesan cheese and the traditional parsley.


  • 2 Tbsp
    extra virgin olive oil
  • 3
    garlic cloves, minced
  • ½ cup
    heavy cream
  • ½ cup
    dry white wine
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    finely chopped lemon zest
  • 1 stick
    cold unsalted butter, cut into 8 Tbsp, divided
  • ½ cup
    roasted pistachios, chopped
  • ¼ cup
    finely chopped flat-leaf parsley
  • 1 cup
    shaved Parmesan cheese
  • Salt and pepper, to taste


1. Sauté garlic with olive oil in a large pan over medium heat.

2. Add asparagus and cook 6-8 minutes or until heated through.

3. Remove asparagus, cover with foil and set aside.

4. Add cream, wine, lemon juice, lemon zest and 2 Tbsp butter to pan.

5. Bring mixture to a simmer and continue to cook, stirring occasionally, until sauce thickens, 3-4 minutes.

6. Whisk in remaining 6 Tbsp butter, a few pats at a time, until incorporated into a smooth sauce. Season with salt and pepper to taste.

7. Plate asparagus, drizzle with sauce, top with pistachios, parsley and cheese then serve.

Products From Recipe

  1. Asparagus Spears
    Product Size: 20 oz.
    Product Stock Keeping Unit: #781
    Price Per Unit: $12.99 ea.
    Qty: 0
    Times Purchased:
    Buy Any 2 Sides Save $2.00
    Exp. 07/27/24

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