Fresh asparagus is cooked in chicken broth
and served with fluffy cashew-infused butter.
Asparagus with Cashew
Butter
- 1 1/2 pounds fresh asparagus
- 1 cup chicken broth
- 1/2 cup butter, softened
- 1/4 cup chopped cashews
- Snap or cut off tough ends of asparagus.
Remove scales with a knife or vegetable peeler, if desired.
- Place asparagus in a large skillet. Pour
chicken broth over asparagus; bring to a boil over medium heat.
Cover, reduce heat, and simmer about 8 minutes or until desired
tenderness. Drain.
- Combine butter and cashews; beat at high
speed of an electric mixer until fluffy. Serve cashew butter
with cooked asparagus.
Makes 4 to 6 servings.
Tip: Vegetable broth can be substituted
for the chicken broth.
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