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How to make Carrot and asparagus with pistachio butter

Yield = 8
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1/2 cup (70g) unsalted pistachio kernels
  • 100g unsalted butter, softened
  • 2 bunches Dutch carrots*, halved 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.