Blanched Asparagus with Crispy Cashews
A light and refreshing side dish featuring tender asparagus tips tossed with golden, crispy cashew nuts. Perfect for a quick weeknight vegetable dish.
Story
This simple dish showcases the delicate flavor of asparagus paired with the rich, buttery crunch of toasted cashews. The quick blanching keeps the asparagus vibrant and crisp-tender.
Ingredients
asparagus
300g
raw cashew nuts
50g
vegetable oil
3 tablespoons
salt
½ teaspoon
sesame oil
1 teaspoon (optional)
sesame seeds
for garnish
Instructions
1
Prep the asparagus
Rinse the asparagus under cold water. Snap off the woody ends or trim them away. Cut the stalks on a diagonal into bite-sized pieces, about 2 inches long.
2
Blanch the asparagus
Bring a pot of water to a boil. Add a pinch of salt and drop in the asparagus pieces. Cook for 2-3 minutes until bright green and just tender. Do not overcook—they should still have a slight crunch.
3
Cool and drain
Immediately transfer the asparagus to an ice bath or rinse under cold running water to stop the cooking. Once cool, drain well and gently squeeze out any excess water with your hands or a clean towel.
4
Toast the cashews
Pour vegetable oil into a cold wok or skillet. Add the cashew nuts and turn the heat to medium-low. Stir gently and continuously until the cashews turn golden brown, about 5-7 minutes. Watch carefully—they can burn quickly. Remove from heat and let cool slightly.
5
Assemble and serve
Transfer the drained asparagus to a serving bowl. Add the toasted cashews along with the oil they were cooked in. Toss gently to combine. Drizzle with sesame oil if using, sprinkle with sesame seeds, and serve warm or at room temperature.
