Crispy Lamb Belly with Pistachio Chimichurri & Butter Braised Asparagus | American Pistachio Growers

Ingredients

• 1 Lamb belly, about 1.5 pounds
• Salt
• Black pepper
• One bunch Fresh asparagus
• 3 tablespoons Butter
• ½ Lemon
• 1 cup Basil leaves, lightly packed
• ½ cup Parsley leaves lightly packed
• ½ Oregano leaves, lightly packed
• 1 cup Extra virgin olive oil
• 5 tablespoons Lime juice
• 1 cup Pistachios, peeled and roughly chopped
• 2 Garlic cloves, sliced thin
• 1 teaspoon Smoked paprika
• ½ cup Onion, small dice