Pan-Seared Asparagus With Cashews
Updated April 29, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup roasted unsalted cashews, coarsely chopped
¼ cup unsweetened coconut flakes
2 tablespoons raw sunflower seeds or pepitas
1 tablespoon toasted sesame oil
1 tablespoon coconut oil (or use a neutral-flavored oil)
1 garlic clove, finely chopped
1 pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces
Salt and freshly ground black pepper
1 to 2 tablespoons soy sauce, to taste
1 tablespoon freshly squeezed lime juice, plus lime wedges for serving
¼ teaspoon red-pepper flakes, more to taste
Chopped cilantro and sesame seeds, for serving
Nutritional analysis per serving (3 to 4 servings)
9 grams carbs; 193 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 3 grams fiber; 335 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large dry skillet over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant, 2 to 3 minutes. Pour mixture into a bowl to cool.
- Step 2
Return pan to the heat, and add sesame and coconut oils and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with salt and black pepper. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick they are.
- Step 3
Stir in the soy sauce, lime juice, nut mixture and red-pepper flakes. Taste and season with more salt and red pepper, if you like. Transfer asparagus mixture to a serving dish. Top with sesame seeds and cilantro, and serve with lime wedges for squeezing.
Private Notes
Comments
I toasted the nuts and coconut flakes in the microwave, trying to minimize stove-time to keep the house cooler. Use a glass pie-plate or similar because the plate gets really hot! Coconut flakes brown beautifully after about 2 minutes. Cashews toast up after about 4 minutes - check after 2 minutes. Pepitas (pumpkin seeds) toast up after about 3 minutes.
Fantastic! I thoroughly toasted the cashews, seeds, and coconut and topped the dish with that mixture, rather than stirring it in. Also tripled the sauce and it made the dish slightly saucy without being overly drenched. Adding this to the simple weeknight meal rotation!!
One of the best recipes I have made in awhile for really minimal effort! I would go a little lighter on the soy sauce next time but otherwise an excellent meatless meal that will become a regular in my rotation. Served it with rice and an egg.
This is an asparagus recipe like no other! So delicious for all, quick and easy to prepare and no leftovers in sight! I also prepared the NYT recipe for Za’atar grilled chicken with garlic yogurt and cilantro. The two dishes compliment each other so well. PS I do not care for asparagus, but this is heavenly. Thank you NYT!
We loved this! I used sweetened coconut and it was great.
Melissa should earn an award for this recipe. Every time it occurs to me to make it, I get all excited and announce “Ooh we’re having the FANCY asparagus tonight”