Roasted Asparagus With Cashew Curry Mayonnaise Recipes

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ASPARAGUS WITH CASHEWS



Asparagus With Cashews image

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

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh gingerroot, fine chopped
1/2 cup cashews, roasted, coarsely chopped
1 tablespoon soy sauce

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

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 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

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 CASHEW STIR-FRY



Asparagus Cashew Stir-Fry image

Make and share this Asparagus Cashew Stir-Fry recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 16

4 cups brown rice, hot cooked (or white, whichever you prefer)
3 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 cups water or 1 1/2 cups vegetable stock
1 tablespoon gingerroot, minced
1 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper
1 dash white pepper
2 tablespoons safflower oil
1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
4 scallions, chopped
1 small sweet red pepper, chopped
1 clove garlic, minced
1 cup unsalted dry-roasted cashews or 1 cup slivered almonds
mandarin orange section (optional)
toasted sesame seeds (optional)

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.

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