|¼ cup||Salted cashew nuts; Used salt free|
|4 tablespoons||Butter used margarine instead|
|4 tablespoons||Margarine; to taste|
|1 pounds||Asparagus; rinsed trimmed|
In a large saucepan cook cashew nuts in 2 tablespoon butter over maderate heat, stirring, for 2 minutes and transfer them with slotted spoon to paper towels to drain. Add to the pan the remaining 2 tablespoons of butter and the asparagus over high heat for 1 minute. Add 2 tablespoons water and cook covered for 3-4 minutes or until asparagus is tender. Transfer the asparagus with slotted spatula to a heated serving dish and spatula to a heated serving dish and spinkle with the nuts. (I wouldn't do this much work for any thing. I'd steam the asparagus. I would also cook the cashew nuts in a non-stick pan using vegetalbe spray, if I JUST had to have them roasted. If I had no cashew, I would use any nuts that I have on hand.
After reciepes were made to be change). Food Exchange per serving: Almost free....depend on how you cook it and how many folks you serve. Source: Simply Simpatico, A Taste of New Mexico from the Junior League of Albuquerque. Brought to you and yours via Nancy O'Brion and her Meal-Master.
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