This simple dish is delicious served chilled or at room temperature. Not a mayo fan? Substitute 1 Tbs. plain yogurt plus 1 Tbs. extra-virgin olive oil. Bonus: The topping is also great on green beans or broccoli slaw.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 10 minutes

Serves: 4


  • 1 lb. asparagus, trimmed
  • ¼ cup roasted salted pistachios
  • 2 Tbs. mayonnaise


  1. Lightly steam the asparagus until just tender-crisp, 2–3 minutes, then immediately run under cold water to avoid overcooking. Pat dry with a paper towel and transfer to a serving dish.
  2. Roughly chop the pistachios, then set aside 3 Tbs. and mince the rest.
  3. Make the sauce: In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt, and minced pistachios.
  4. Spoon the sauce over the asparagus and top with the chopped pistachios.

Nutrition Information

Per serving (¾ cup): 

  • Calories: 100
  • Total fat: 9 g
  • Sat fat: 1.5 g
  • Carbs: 5 g
  • Fiber: 2 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 3 g
  • Sodium: 200 mg
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Salad Days!

Salads that make one-bowl meals. What’s not to love! The Healthy Cook's recipes will help expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. Each salad is chock full of vegetables that deliver flavor and crunch to spare, and paired with a dressing that ties everything together.

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