Asparagus And Cashews Food

ASPARAGUS AND 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.

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.

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.

ASPARAGUS WITH CASHEWS

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.

ROASTED ASPARAGUS

Steps:

• Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS

Steps:

• Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
• Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
• Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
• Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.

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.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

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.

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.

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 CASHEW STIR-FRY

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.

HAM AND ASPARAGUS WITH CASHEWS

Steps:

• Heat oven to 350. Spray 2-quart casserole with cooking spray.
• Mix soup, milk, sour cream and mustard in casserole. Stir in remaining ingredients except cashews. Sprinkle with cashews.
• Bake uncovered 30 to 35 minutes or until asparagus is tender.

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.

ASPARAGUS BEEF CASHEW STIR-FRY

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.