My market had big bunches of asparagus today–beautiful, tender green stalks.
Can it be Spring?
My recipe was adapted from a recipe that appeared on the All Recipes site. The link to the original recipe appears at the end of this post.
Recipe: Cashew Rice Pilaf with Asparagus
1/4 C. butter
2 oz. uncooked spaghetti (broken)
1/4 C. minced onion
1/2 t. minced garlic
1 1/4 C. uncooked jasmine rice
2 1/4 C. vegetable broth
salt and pepper to taste
1/4 to 1/2 pound fresh asparagus (trimmed and cut into 2 inch pieces)
1/2 C. cashew halves
Melt butter in a pan. Saute broken spaghetti in the pan until the spaghetti is a light brown. Be careful, the spaghetti can brown pretty quickly. Add the minced onion and garlic to the pan with the butter and broken spaghetti and saute for 2 minutes until the onion and garlic are soft. Add the jasmine rice to pan, stir to mix and saute for about 5 minutes until the rice is a light brown. Add vegetable broth. Bring the mixture to a boil, lower heat and cover pan. Cook for about 20 minutes until rice is tender and has absorbed the broth.
Trim asparagus and cut into 2 inch pieces. Put asparagus in a pan with water to cover and cook until the asparagus is al dente but not mushy.
Mix cashews into rice/spaghetti mixture and garnish with asparagus.
Here is the link to the original recipe from the All Recipes site: