CASHEW TOPPED ASPARAGUS
A little added oomph to jazz up plain old asparagus
Provided by Lynnda Cloutier
Categories Vegetables
Number Of Ingredients 8
Steps:
- 1. Wash asparagus and trim about 2 inches off the ends. Add 2 inches of water to a pan and bring to a boil. Put asparagus in steamer over boiling water and cook for 8 to 10 minutes or til tender.
- 2. Make Bearnaise sauce as the package directs, using butter and milk.
- 3. In saute pan, toast cashews over medium heat in olive oil and seasonings for about 1 to 2 minutes. Arrange asparagus on serving platter. Pour sauce over asparagus and sprinkle with cashews. makes 4 servings.
ASPARAGUS CASHEW RICE PILAF
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
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
ASPARAGUS BEEF CASHEW STIR-FRY
As appetizing to the eye as it is to the palate, this stovetop specialty features lots of vegetables, beef and crunchy cashews. The recipe comes from a local restaurant. -Joyce Huebner, Marinette, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 382 calories, Fat 21g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 815mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
ASPARAGUS CASHEW STIR-FRY
When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity...substitute broccoli for the asparagus or add carrots and mushrooms. -Christine Sherrill of Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 847mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH CASHEW-CURRY MAYONNAISE
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
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.
ASPARAGUS AND CASHEWS
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
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
ASPARAGUS WITH CASHEWS
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
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
GRILLED CASHEW-ASPARAGUS FOIL PACK
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
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
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
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
PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
Categories Salad Leafy Green Nut Pasta Side Quick & Easy Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Makes 12 Servings
Number Of Ingredients 8
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.
ASPARAGUS AND CASHEW STIR FRY
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
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.
FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO
Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.
Provided by Joy Manning
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
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