Recipe for Health: Sautéed Asparagus With Red Grapes and Pistachios

by Sandy Todd Webster on Jan 18, 2017

Food for Thought

Asparagus season is about to start, especially in warmer parts of the country where you can source local produce at your farmers’ market. Here’s a simple and delicious recipe for a colorful, healthy side dish or a full lunch plate that combines the exotic flavors of asparagus with the sweetness of red grapes and the creamy, earthy crunch of pistachios.

2 T extra virgin olive oil

3 T shallots, minced

About 20–30 red, seedless grapes, sliced in half lengthwise

1 T fresh parsley, chopped

1 t lemon juice

finishing salt (such as Maldon) and fresh cracked pepper to taste

1 pound fresh asparagus, trimmed

ΒΌ C pistachios, shelled, chopped and roasted

Recipe Key: C = cup; T = tablespoon; t = teaspoon

Heat oil in a large, heavy-bottomed skillet (such as cast-iron) over medium heat. Add shallots and sauté 2 minutes, until shallots are soft and translucent. Add grapes, parsley and lemon juice and stir to heat through. Season to taste with salt and pepper. Meanwhile, cook asparagus in large pot of boiling water until crisp tender—about 2 minutes. Drain well. Divide asparagus among two to four plates. Spoon sauce over, and sprinkle with nuts. Serve warm or at room temperature. Makes a great buffet item.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.