1/4 Cup (1/2 stick) unsalted butter
2 Tablespoon minced shallots
1 Large tomato seeded, chopped
1 Tablespoon chopped fresh parsley
1 Teaspoon lemon juice
Salt & freshly ground pepper
1 Lb. fresh asparagus, trimmed
1/4 Cup chopped , shelled, roasted pistachios
Melt butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Add tomato, parsley and lemon juice and stir to heat through. Season with salt and pepper. Meanwhile, cook asparagus in large pot of boiling water until crisp tender-about 2 minutes. Drain well. Divide asparagus among plates. Spoon sauce over, and sprinkle with nuts.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!