Pan-Seared Asparagus With Cashews
In this speedy, springy dish, a crunchy mix of nuts, seeds and coconut flakes gives seared asparagus plenty of texture, while a squeeze of lime and handful of fresh herbs add brightness right at the end. This makes a hearty side dish for simple roasted fish or chicken, or it can be a light meal when served over rice or alongside a fried or soft-cooked egg, the yolk turning into a glossy sauce that coats the stalks.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- ⅓cup roasted unsalted cashews, coarsely chopped
- ¼cup unsweetened coconut flakes
- 2tablespoons raw sunflower seeds or pepitas
- 1tablespoon toasted sesame oil
- 1tablespoon coconut oil (or use a neutral-flavored oil)
- 1garlic clove, finely chopped
- 1pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces
- Salt and freshly ground black pepper
- 1to 2 tablespoons soy sauce, to taste
- 1tablespoon freshly squeezed lime juice, plus lime wedges for serving
- ¼teaspoon red-pepper flakes, more to taste
- Chopped cilantro and sesame seeds, for serving
Instructions
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.