Ribeye Steaks With Pistachio Butter And Asparagus

• 1/4 cup unsalted pistachios, shelled and roasted
• 1 cup arugula
• 1/4 cup butter, softened
• 2 boneless rib-eye steaks (each about 12 ounces)
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 teaspoons each Kosher salt and pepper

1. Whirl pistachios and arugula in a food processor until minced.
2. Add butter and whirl until smooth, scraping down inside of bowl as needed.
3. Transfer to a small container and chill.
4. (This can be made ahead up to one week in advance.)

unsalted pistachios, arugula, butter, olive oil, salt

Taken from www.foodrepublic.com/recipes/ribeye-steaks-with-pistachio-butter-and-asparagus-recipe/ (may not work)