Tomato & Pistachio Asparagus - cooking recipe

Ingredients

1 lb asparagus spear, trimmed and steamed
1/4 cup butter
1/4 cup shallot, minced
3 medium tomatoes, seeded & chopped
1 tablespoon fresh parsley (optional)
1/4 cup leeks (optional) or 1/4 cup scallion, chopped (optional)
1 teaspoon lemon juice
1 dash salt (to taste)
1 dash pepper (to taste)
1/4 lb pistachios, shelled

Preparation

Melt the butter in a pan over medium heat.
Add the shallots and saute until soft and translucent.
Add the remaining ingredients, except the pistachios, and stir until heated through.
Pour the mixture over the cooked asparagus spears.
Garnish with the pistachios and serve immediately.