INGREDIENTS
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1/3 cup pistachios, shelled (I used Diamond )
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2 bunches (2 pounds) asparagus
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olive oil
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salt and pepper
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1 tablespoon fresh lemon juice
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1 clove garlic, minced
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1 teaspoon tarragon*
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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sliced lemon, to garnish, optional