Asparagus with pistachio and pomegranate dressing

For an attractive starter or side dish try Sophie Grigson's colourful asparagus recipe garnished with jewel-like pomegranate seeds
By Sophie Grigson
Asparagus with pistachio and pomegranate dressing
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • black pepper
  • 500 g asparagus
  • 1 tbsp white wine vinegar
  • 1/2 tsp sugar
  • 4-5 tbsp olive or avocado oil
  • handful of parsley, chopped
  • 2 tbsp chopped pistachio nuts
  • seeds of 1/2 pomegranate
  • stir-fried prawns with honey and spices, to serve


1. Bring a large pan of salted water to the boil. Add in the asparagus and blanch until just tender; drain and refresh in cold water.

2. Make a dressing by blending the vinegar, sugar, salt and pepper then mixing in the oil.

3. Arrange the asparagus on 4 serving plates, drizzle over the dressing, scatter with parsley, pistachios and pomegranate seeds and serve with Stir-fried Prawns with Honey and Spices.

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