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Asparagus is a spring vegetable with distinct flavor and taste, available in white, green, and purple colors. When it's fresh, it has a mild flavor and is delicious when lightly saute and served tender-crisp as a side dish or on a salad.
Asparagus is one of the most versatile vegetables because you can eat it shaved raw in salads, chopped, cooked in brunch or pasta dishes, or even roasted on its own.
Place the asparagus (cut stems down) in a glass jar or cup filled with about two inches of water. And loosely cover the exposed asparagus with a plastic bag or plastic wrap. This step is necessary to prevent the vegetable from absorbing smells. Store the asparagus in the fridge for up to a week.
Asparagus with Butter and Pistachios
1 1/2 pounds asparagus, woody ends trimmed off
4 tablespoons unsalted butter
1/2 cup pistachios, finely chopped
zest and juice of one lemon