Cashew Asparagus Recipes

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ASPARAGUS CASHEW STIR-FRY



Asparagus Cashew Stir-Fry image

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

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 teaspoon canola oil
1 garlic clove, minced
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup lightly salted cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice

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

SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 small shallot, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish

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.

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

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

ASPARAGUS BEEF CASHEW STIR-FRY



Asparagus Beef Cashew Stir-Fry image

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

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil
2 whole garlic cloves
2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2 medium onions, halved and thinly sliced
1 medium sweet red pepper, julienned
1 large carrot, cut into 2-1/2-inch strips
2-1/2 cups sliced cooked roast beef (2-1/2-inch strips)
1 cup salted cashew halves
Hot cooked rice

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.

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

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 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

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.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD



Penne, Spinach, Asparagus and Cashew Salad image

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

1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 pounds penne or rigatoni pasta
1 tablespoon plus 1/2 cup olive oil
3/4 cup sliced green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 6-ounce package baby spinach
1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

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.

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