Preheat oven to 400°F.

Chop asparagus into bite size pieces.

Mix asparagus with balsamic vinegar, 1/4 of the olive oil, and tarragon.

Roast asparagus mixture for 10 min.

In a food processor, blend pistachios, lemon juice, paprika, cumin, and 1/4 cup of olive oil until chunky.

Scrape down sides. While processing again, drizzle in remaining olive oil and water until color begins to lighten in puree.

Serve asparagus over pistachio sauce.