Along with spring comes one of my favorite vegetables, asparagus! I enjoy eating it very simply prepared–roasted with a little olive oil, garlic salt and pepper. I’m afraid my husband would get terribly bored if I made it that way time and time again, so every now and then I like to jazz it up a bit.
This dish is one that I’ve made for us numerous times and I’ve served to dozens of dinner guests. It never fails to get rave reviews, with many friends requesting the recipe. Be on the lookout for asparagus as it starts making an appearance at the farmers’ market, and snatch some up to give this a try!
Jasmine Rice with Asparagus and Cashews
Serves 8 as a side dish or 4 as a main dish. Adapted from Allrecipes.com.
2 Tbsp Butter
1/2 cup minced onion
2 tsp minced garlic
1 ¼ cups uncooked Jasmine rice
2 ¼ cups chicken broth
salt and pepper to taste
¾ lb - 1 lb of fresh asparagus, trimmed and cut into 2" pieces
¾ cup cashew halves
Preheat oven to 300 degrees.
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, stir in onion and garlic, cook about 2 minutes until tender. Stir in Jasmine rice, and cook about 5 minutes. Pour in broth. Season mixture with salt and pepper. Bring mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, until rice is tender and liquid has been absorbed.
While rice is simmering, place cashews and asparagus on baking sheet, spray with olive oil, and sprinkle with salt & pepper. Place in oven and roast for 10-12 minutes. Remove from oven and when rice is ready, stir the asparagus and nuts into the rice mixture. Add salt and pepper to taste. Serve warm.