Snap the ends off of your Asparagus.

Heat a pan on medium high heat with 1 tbsp of olive oil then sear until they are vibrant green.

Meanwhile slice your lemon into thin slices and roast in an oven at 450 or grill on a BBQ until the lemon slices develop a bit of a char to them, but not burned.

Chop 3/4 cup of salted pistachios into large pieces.

Place the Asparagus and lemon in a serving dish, sprinkle with the sweet basil, pistachios and lightly drizzle with olive oil.