Cashew Topped Asparagus

Lynnda Cloutier


A little added oomph to jazz up plain old asparagus


★★★★★ 1 vote



  • ·
    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

How to Make Cashew Topped Asparagus


  1. 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.
  2. Make Bearnaise sauce as the package directs, using butter and milk.
  3. 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.

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About Cashew Topped Asparagus

Course/Dish: Vegetables

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