Best Asparagus With Cashew Butter Recipes

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ASPARAGUS AND CASHEWS



Asparagus and Cashews image

This recipe was tucked away in one of my mom's old files! I'm not a big asparagus fan, but others in my family have enjoyed this for decades!

Provided by Sydney Mike

Categories     Fruit

Time 17m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb asparagus, fresh
1/4 cup unsalted butter or 1/4 cup smart balance spread with flax seed oil
2 teaspoons lemon juice, fresh
1/4 teaspoon ground marjoram
1/4 cup cashews, salted, broken into halves

Steps:

  • Steam asparagus until tender, about 10-12 minutes, then remove to serving dish.
  • Meantime, in a small pan, melt butter.
  • To melted butter add lemon juice, marjoram & cashews, simmering over low heat for 2 minutes.
  • Pour butter & nut mixture over cooked asparagus & serve.

Nutrition Facts : Calories 235.6, Fat 21, SaturatedFat 10.8, Cholesterol 40.7, Sodium 96.5, Carbohydrate 10.3, Fiber 3.4, Sugar 2.6, Protein 5.6

ASPARAGUS WITH CASHEWS



Asparagus With Cashews image

This is best prepared in a wok, but can be made in a skillet with high sloped sides. This dish combines a delicious array of flavors that will compliment almost any dinner.

Provided by breezermom

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
2 teaspoons ginger, minced
1/2 cup shiitake mushroom
1/2 cup roasted cashews
1 tablespoon soy sauce

Steps:

  • Preheat wok or skillet to medium high or 325.
  • Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
  • Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
  • Add asparagus, and stir fry for 2 minutes.
  • Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
  • Add cashews and soy sauce; toss gently.

Nutrition Facts : Calories 147.3, Fat 11.6, SaturatedFat 1.9, Sodium 256.8, Carbohydrate 9, Fiber 2.7, Sugar 2.1, Protein 4.8

ASPARAGUS CASHEW RICE PILAF



Asparagus Cashew Rice Pilaf image

This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.

Provided by SABRINATEE

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 ounces uncooked spaghetti, broken
¼ cup minced onion
½ teaspoon minced garlic
1 ¼ cups uncooked jasmine rice
2 ¼ cups vegetable broth
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
½ cup cashew halves

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
  • Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
  • Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
  • Mix asparagus and cashew halves into the rice mixture, and serve warm.

Nutrition Facts : Calories 249 calories, Carbohydrate 35.1 g, Cholesterol 15.3 mg, Fat 10 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 172.8 mg, Sugar 2.2 g

GRILLED CASHEW-ASPARAGUS FOIL PACK



Grilled Cashew-Asparagus Foil Pack image

Here's proof that creative side dishes can still be simple: Foil-wrapped asparagus spears strewn in crunchy cashews, fresh from a smoky grill.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

1 lb fresh asparagus spears
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped cashews

Steps:

  • Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Break off tough ends of asparagus as far down as stalks snap easily. Place asparagus on center of foil. Top with butter, salt and pepper.
  • Bring up 2 sides of foil over asparagus so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packet on grill over low heat. Cover grill; cook 10 to 15 minutes, rotating packet 1/2 turn after 4 minutes, until asparagus is tender.
  • To serve, cut large X across top of packet; carefully fold back foil to allow steam to escape. Sprinkle with cashews.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g

ASPARAGUS WITH CASHEWS



Asparagus With Cashews image

Make and share this Asparagus With Cashews recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh gingerroot, fine chopped
1/2 cup cashews, roasted, coarsely chopped
1 tablespoon soy sauce

Steps:

  • Cut off the tough lower stems of the asparagus and discard.
  • Cut each stalk diagonally into 3 or 4 pieces.
  • Heat the oils together in a wok over high heat.
  • Add the ginger and stir-fry for one minute.
  • Add the asparagus and stir-fry until tender but still crisp, about 4 to 5 minutes.
  • Stir in the cashews and soy sauce.
  • Serve immediately.

Nutrition Facts : Calories 146.1, Fat 11.6, SaturatedFat 1.9, Sodium 256.8, Carbohydrate 8.7, Fiber 2.7, Sugar 2.1, Protein 4.8

ASPARAGUS AND CASHEWS



Asparagus and Cashews image

I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.

Provided by Shelly Domke

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
½ cup chopped cashews

Steps:

  • Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 10.4 g, Fat 21.6 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 337.5 mg, Sugar 3 g

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

ASPARAGUS CASHEW RICE PILAF



Asparagus Cashew Rice Pilaf image

I found this recipe at allrecipes.com and have made it a few times. It is a very elegant dish in presentation and combines two side dishes into one. Give it a try.

Provided by Chippie1

Categories     Spaghetti

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper
1/2 lb fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves

Steps:

  • Melt butter in a medium saucepan over medium-low heat.
  • Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
  • Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.
  • Stir in jasmine rice, and cook about 5 minutes.
  • Pour in vegetable broth.
  • Season mixture with salt and pepper.
  • Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
  • Place asparagus in a separate medium saucepan with enough water to cover.
  • Bring to a boil, and cook until tender but firm.
  • Mix asparagus and cashew halves into the rice mixture, and serve warm.

Nutrition Facts : Calories 241.4, Fat 10, SaturatedFat 4.5, Cholesterol 15.2, Sodium 98.8, Carbohydrate 33.4, Fiber 2, Sugar 1.3, Protein 5

ROASTED ASPARAGUS WITH CASHEW-CURRY MAYONNAISE



Roasted Asparagus with Cashew-Curry Mayonnaise image

Try doubling or tripling the recipe as hors d'oeuvres for a cocktail party. The asparagus can be roasted ahead of time and refrigerated. Serve at room temperature.

Provided by Sandra Lee

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons extra-virgin olive oil
1 pound asparagus spears, trimmed
Salt and pepper
2 tablespoons cashews (recommended: Planters) plus roughly chopped cashews, for garnish
1/2 cup light mayonnaise (recommended: Best Foods)
1 teaspoon curry powder (recommended: McCormick's)
1/2 teaspoon lemon juice (recommended: ReaLemon)
Pinch salt

Steps:

  • Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
  • On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise.
  • Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside.
  • To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews.

WHITE ASPARAGUS WITH CASHEW CREAM SAUCE



White Asparagus With Cashew Cream Sauce image

Provided by Elaine Sciolino

Categories     sauces and gravies, side dish

Time 40m

Yield 4 first-course servings

Number Of Ingredients 7

8 large white asparagus
2 tablespoons chives, cut in 3/4-inch lengths
2 teaspoons extra-virgin olive oil
Salt and ground white pepper
1 tablespoon butter
1 cup salted cashews
1/3 cup milk

Steps:

  • Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
  • On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
  • In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
  • When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 239 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS AND CASHEW STIR FRY



Asparagus and Cashew Stir Fry image

The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

Provided by Geema

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon finely chopped fresh ginger
1/2 cup coarsely chopped roasted cashews
1 tablespoon soy sauce or 1 tablespoon nama shoyu

Steps:

  • Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces.
  • Heat the oil together in a large skillet or wok over medium high heat.
  • Add the ginger and stir fry for 1 minute.
  • Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce.
  • Serve immediately.

ASPARAGUS WITH CASHEW BUTTER



Asparagus With Cashew Butter image

A simple way to add flavor to asparagus. I like to add some herbs (tarragon, basil, thyme), or whatever sounds good at the time to the butter.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 20m

Number Of Ingredients 4

1 1/2 lb asparagus
1 c chicken broth
1/2 c butter, softened
1/4 c cashews, chopped

Steps:

  • 1. Place asparagus in a large skillet.
  • 2. Pour chicken broth over asparagus; bring to a boil over medium heat.
  • 3. Cover, reduce heat, and simmer about 8 minutes or until desired tenderness. Drain.
  • 4. Combine butter and cashews; beat at high speed of an electric mixer until fluffy.
  • 5. Serve cashew butter with cooked asparagus.

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