 I do not care for asparagus. But the Lucky Wife and the Well-Fed Son love it. I improvised one night in a effort to do something a little different. I honestly did not know how it would turn out. The family was pleasantly surprised.
Sauteed Asparagus with Cashews
Ingredients:
- 2 bunches asparagus
- 1/4 cup cashews
- 3 tablespoons olive oil
- (to taste) salt
Cooking Directions:
- Place large stock pot with salted water on stove.
- Trim ends of asparagus and cut each stalk in half. (I keep the rubber bands on the bunch. I move one rubber band down toward the bottom of the bunch and the other I move to upwards toward the top. I cut the entire bunch in half. The results are two bunches each still wrapped with a rubber band.)
- After the water comes to a boil drop each bunch, with the rubber band in place, directly into the boiling water with a set of tongs. Blanch asparagus in boiling water for approximately 2 minutes. Remove from water and place on paper towel to drain.
- Heat large non-stick skillet over medium-high heat.
- Add oil.
- Remove rubber bands from asparagus and add to skillet. Saute asparagus for about 2 minutes.
- Add cashews and season with salt to taste. Combine thoroughly.
Recipe URL:Â http://recipeseo.com/recipe/g1Thy
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
Comments