Asparagus With Cashew Butter Recipes

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.

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

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.

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic., Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add beef and heat through. Stir reserved sauce; add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.

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.

Steps:

• Place asparagus in a large skillet.
• Pour chicken broth over asparagus; bring to a boil over medium heat.
• Cover, reduce heat, and simmer about 8 minutes for thick asparagus (less time for thin spears) or until desired tenderness.
• Drain.
• Combine butter and cashews; beat at high speed of an electric mixer until fluffy.
• Serve cashew butter with cooked asparagus.

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.

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.

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.

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.

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.

Steps:

• Melt butter in saucepan.
• Saute asparagus, mushrooms, onion, and red pepper over medium heat until crisp tender, about 5-7 minutes.
• Stir in cornstarch and pepper until cornstarch is completely blended inches.
• Add soy sauce, sherry, and water, mixing well. Coat all veggies and heat through.
• Just before serving, stir in cashews.

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.

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.

Steps:

• In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice.

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.