Best Asparagus With Orange Cream Sauce And Cashews Recipes

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)

Steps:

• Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

ASPARAGUS IN ORANGE SAUCE

Steps:

• Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
• Drain into a colander and immediately refresh under cold running water; drain and return to pot.
• Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
• Reduce until 1/4 cup remains.
• Whisk in the oil.
• Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
• Heat over low heat until the asparagus are hot.
• Serve warm.

ASPARAGUS WITH CREAM SAUCE

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

ASPARAGUS WITH CREAM SAUCE

Steps:

• Snap asparagus of the woody ends.
• In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
• In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
• Gradually stir in broth.
• Add the parsley, and dill.
• Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
• Quickly warm asparagus then transfer to serving platter.
• Top with dill cream sauce.

WHITE ASPARAGUS WITH CASHEW CREAM SAUCE

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.

ASPARAGUS AND CASHEWS

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.

ASPARAGUS WITH CASHEWS

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.

CHEESY BAKED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

ROASTED ASPARAGUS WITH ORANGE GLAZE

Steps:

• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

OVEN ASPARAGUS WITH ORANGE ZEST AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Spray a baking dish, or use non-stick.
• lay asparagus on dish.
• drizzle olive oil over it all.
• sprinkle with garlic,orange zest pepper& lite salt.
• roll the asparagus around to coat.
• Bake@ 400 for about 10-15 minutes.
• **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
• and will be cutting down the time when i make this next-i may still have been cooking it too long.