Pan-Seared Asparagus With Cashews

Name: Pan-Seared Asparagus With Cashews
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 to 4 servings
Ingredients: 1/3 cup roasted unsalted cashews, coarsely chopped; 1/4 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; 1/4 teaspoon red-pepper flakes, more to taste; Chopped cilantro and sesame seeds, for serving

By Melissa Clark

Updated April 30, 2024

Pan-Seared Asparagus With Cashews — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rating: 5(715)
Comments: Read comments

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.

Featured in: The Best Ways to Cook Asparagus

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Ingredients

Yield:3 to 4 servings

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
1 to 2tablespoons 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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

715 user ratings

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Comments

Nancy L.1 year ago

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.

KT1 year ago

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!!

Squirrel Butler1 year ago

Yes, simply raise a glass to it and say "Prosit!"

Marjorie2 weeks ago

Love, love, love…. Keep trying with a variety of veggies and mushrooms - zucchini, water chestnuts, lions mane…. I tweak sauce by adding a bit of fish sauce, ginger garlic and honey. It is wonderful the next day - all ingredients marinate.

Pat H2 weeks ago

An adjustment that altered (and for my wife improved) the taste was swapping diced shallots for the garlic. It "softened" the flavor and took a little of the bite out of the taste. And serve over rice!

Lafayetteann3 weeks ago

Made it for a second time and left the roasted nuts dry, as a topping, so they retain all their crunch. Served with a jammy medium-boiled egg. I love this dish so much!!

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