“Asparagus is coming to an end but it’s always welcome on a Christmas table, green beans are in full swing, and they are both delicious with the pistachio butter. Make sure you have heavily salted water and you don’t leave the vegetables in the water too long, as it really does dilute the flavour. You can also boil these and serve them hot if you wish, and they’re still very tasty with the pistachio butter,” says Perry.
Ingredients
Method
For pistachio butter, place pistachios, vinegar and 165ml (⅔ cup) water in a blender; season to taste, and blend until smooth (see note).
For dressing, combine olive oil and vinegar in a screw-top jar, season to taste and shake to combine.
Blanch asparagus and beans in large saucepan of salted boiling water until bright green and tender (2-3 minutes). Refresh in iced water; drain. Pat dry with a clean tea towel.
Place asparagus and green beans in a large bowl; dress with dressing and season to taste. Transfer to a large serving platter and scatter with mint and extra pistachios to serve.
Note
Activated pistachios are available at specialty grocers and delicatessens. Pistachio butter should be a thick cream consistency; add extra water to achieve the right consistency if required.
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