Roasted Lemon Asparagus with Pistachios

• 2 lb asparagus
• 3 Tbs olive oil
• salt, to taste
• pepper, to taste
• 2 whole lemons, one juiced, one sliced
• 1 clove garlic
• 1  1/2 tsp tarragon substitute with 1/2 teaspoon dried tarragon or other herb
• 1/3 cup pistachios, raw and shelled

Directions

Make

1. Wash the asparagus and snap off or cut off woody ends. Place on parchment lined baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil and rub spears to ensure they are evenly coated. Sprinkle with salt and pepper.
2. Roast in oven for about 8-10 minutes until they turn bright green and are tender. The length of time will depend on the thickness of your asparagus.
3. Meanwhile, whisk together the lemon juice, garlic, tarragon, and remaining olive oil in a small bowl. Once done, place the asparagus on a platter, drizzle with the dressing, and sprinkle with the pistachios. Serve immediately.

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