Cashew Asparagus Recipes

ASPARAGUS CASHEW RICE PILAF

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.

ASPARAGUS AND CASHEW STIR FRY

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.

ROASTED ASPARAGUS WITH CASHEW-CURRY MAYONNAISE

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

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 CASHEW RICE PILAF

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.

CASHEW CHICKEN AND ASPARAGUS STIR FRY

Steps:

• In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
• In another small bowl, mix the cooking sauce ingredients and set aside.
• Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
• Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
• Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
• Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.

GRILLED CASHEW-ASPARAGUS FOIL PACK

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.

ASPARAGUS CASHEW STIR-FRY

Steps:

• Cook or reheat brown rice according to package directions.
• In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
• Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
• Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
• Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
• Reduce heat; add cashews and stir.
• Cover and cook 1 minute, until cashews are heated through.
• Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
• Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.

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.

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.

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO

Steps:

• Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
• Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
• Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.