Cashew Topped Asparagus

Lynnda Cloutier


A little added oomph to jazz up plain old asparagus

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1 bunch aspragus
1 packet bernaise sauce, .90 oz.
1/4 cup butter
1 cup milk
1/2 cup cashews
1 tsp. olive oil
1/4 tsp. red pepper flakes
1/8 tsp. chile powder

Directions Step-By-Step

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.
Make Bearnaise sauce as the package directs, using butter and milk.
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.

About this Recipe

Course/Dish: Vegetables