Ingredients for Asparagus With Cashew Butter
- 1 pound asparagus
- ½ cup chicken broth
- ½ cup raw cashews
- (included in cashew butter)
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How to Make Asparagus With Cashew Butter
- Snap off the tough ends of 1 pound asparagus.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add asparagus and sauté for 3-4 minutes, until slightly tender-crisp.
- Pour in ½ cup chicken broth, bring to a simmer, cover, and cook for 5-8 minutes, or until asparagus is tender but still retains a slight bite. Adjust cooking time depending on asparagus thickness.
- Drain any excess liquid from the asparagus.
- While the asparagus cooks, prepare the cashew butter: Combine ½ cup raw cashews, ¼ cup water, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon of your favorite herbs (tarragon, basil, or thyme, or a combination) in a food processor.
- Blend on high speed until completely smooth and creamy, adding more water, 1 teaspoon at a time, if needed to reach desired consistency.
- Toss the cooked asparagus with the cashew butter sauce and serve immediately. Garnish with extra fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
77g
Carbs
3g
