Fresh asparagus and toasty cashews combine to create a bright, fresh-tasting spring pilaf in this simple, easy one-pot side dish. (Adapted from a traditional Armenian recipe.)
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Why You Will Love this Recipe
This Cashew Asparagus Pilaf is an adaptation of an old Armenian recipe. (I have a close, familial connection with the Armenian community, and a great love for their fabulous traditional foods and recipes.) The cashews and lemon in this pilaf bring out the lovely, delicate sweetness of the asparagus, but with none of the weird aftertaste.
The pilaf itself is satisfying and filling, and will stand in as a main course if you let it. (Throw in some leftover chicken and you've got a complete meal!)
What Goes into this Recipe
Ingredient Notes & Substitutions
Not only is this pilaf recipe simple and easy to make, but the ingredient list is very adaptable.
- Asparagus: While asparagus is the focus of this pilaf recipe, there's no reason you can't change things up! Try green beans, snap peas, or broccoli!
- Cashews: Cashews are one of the anchor ingredients in this recipe, but you can definitely sub in other nuts. (Almonds are always a good option.) Stick with roasted, unsalted varieties for best results.
- Onions: Red, white, or yellow onions all work well in this pilaf. I prefer to use a sweet onion to encourage those sweet undertone flavors in the final product. Red onions will make your final pilaf appear a bit darker in color.
- Spaghetti: We use thin spaghetti for this recipe. Regular spaghetti, angel hair, or even orzo will work; however, you may need to adjust the sautéing and simmering times.
- Rice: We've made this successfully with jasmine rice, basmati rice, and long grain brown basmati. The cooking times shown in the recipe below are calibrated for using basmati rice, which is our favorite version.
- Butter: We use salted butter for this recipe. If you used unsalted butter, you may need to adjust the seasonings accordingly.
- Lemon: If you don't have a fresh lemon, you can use bottled lemon juice. If you don't have any lemon zest, double the amount of lemon juice.
- Chicken stock: You can make this recipe vegetarian by simply subbing in vegetable stock for the chicken stock.
How to Make this Recipe
This pilaf is very simple to make, and can be on the table in about 45 minutes, most of which is hands-off time.
Melt 2 tablespoons of the butter in a large, heavy skillet over medium-low heat. When the butter is bubbly, add the cut-up asparagus pieces. we like to leave a couple of stalks whole, turning them occasionally as I'm sautéing the asparagus pieces. We use these for garnishing when the pilaf is served.
Stir the asparagus in the hot butter for two minutes, and then add the coarsely chopped cashews. Continue to cook, stirring very frequently, for four more minutes.
Reduce heat to low, cover the skillet, and allow the cashews and asparagus to cook, stirring once or twice. Continue to cook for four more minutes, or until the cashews are toasted and the asparagus is done to your liking.
We like our asparagus just past al dente; tender, and just barely done. If you like you asparagus more done, which is to say softer, wait an extra minute or two before adding the cashews.
When the asparagus and cashew mixture is done, remove mixture from heat, transfer to a medium bowl, and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the broken spaghetti pieces and stir, sautéing until it is just beginning to toast. When the spaghetti pieces are just beginning to brown, add the chopped onion.
Sauté the spaghetti and onion together for 2 minutes, and then add the rice and garlic and sauté another 2 minutes.
When the spaghetti-rice mixture is toasty, pour in the chicken broth and add the lemon zest.
Stir and bring the mixture a simmer over medium heat, then cover it, reduce the heat, and simmer for about 25-30 minutes. Uncover and stir the mixture occasionally, then put the cover back on and let it continue to cook.
Keep a careful eye on the pilaf, especially in the last ten minutes of cooking. Check and add liquid as needed toward the end of cooking time. You may need to add additional liquid, depending on the specific spaghetti and rice. Taste the rice to make sure it is done to your liking before proceeding.
Stir the cooked asparagus and cashew mixture back into the pilaf.
The final step is to sprinkle to pilaf with lemon juice, and it's ready to serve! Garnish with lemon slices and whole cooked asparagus stalks and serve warm.
FAQs & Expert Tips
For this recipe, you want to look for thin, fresh asparagus stalks. Fresh asparagus should be bright green in color, with slight fading to white at the cut end of the stalk. If asparagus seems faded or dull, it had passed its sell-by date.
Asparagus should stand up straight, and be firm and smooth to the tough. Do not choose limp or wilted stalks. The tips of the asparagus should be tight; closed and compact. If the leaves are soft or spreading away from the stalk, keep looking.
Asparagus comes in a variety of sizes, ranging from very thin to jumbo. Generally, the thinner the stalk, the more tender the asparagus will be. Thicker stalks can be chewy, stringy, and have an unpleasant, woody texture.
For this recipe, we prefer to use the thinnest stalks we can find. That said, you may prefer making the pilaf with a bigger stalk, especially if you are a big asparagus lover. The important thing is to select stalks that are uniform in length and thickness, as this makes preparation easier and will result in more consistent cooking.
Store fresh asparagus as you would fresh cut flowers: trim the bottoms and stand the stalks in a glass with a couple inches of water. Put the glass in the fridge, and make sure the water in the glass does not dry up. Asparagus will stay fresh this way for about 4-5 days.
Because it is light, pilaf makes a great side dish almost any main dish. It goes well with fish and chicken because it doesn't overpower the flavors of the more delicate proteins. It also goes well with heavier main dishes like beef, providing a contrasting, lighter component to the meal.
This asparagus rice pilaf goes particularly well with grilled salmon, lemon chicken, and Korean-style Pan-fried fish.
Related Recipes
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Cashew Asparagus Pilaf
Equipment
Ingredients
- 4 tablespoons salted butter divided
- ½ pound fresh asparagus trimmed and cut into 1 – 2-inch pieces
- 1 cup roasted unsalted cashews coarsely chopped
- 2 oz thin spaghetti uncooked, broken into 1-inch pieces
- 1 cups uncooked basmati rice
- ¼ cup chopped onion
- ½ teaspoon minced garlic
- 3 cups chicken broth
- Salt and pepper to taste
- Juice and zest of ½ lemon
Instructions
- Melt 2 tablespoons of the butter in a large, heavy skillet over medium-low heat. When the butter is bubbly, add the cut-up asparagus pieces.
- Stir the asparagus in the hot butter for two minutes, and then add the coarsely chopped cashews. Continue to cook, stirring very frequently, for four more minutes.
- Reduce heat to low, cover the skillet, and allow the cashews and asparagus to cook, stirring once or twice. Continue to cook for four more minutes, or until the cashews are toasted and the asparagus is done to your liking.
- When the asparagus and cashew mixture is done, turn off the burner and remove the mixture to a medium bowl and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the broken spaghetti pieces and stir, sautéing until it is just beginning to toast.
- When the spaghetti pieces are just beginning to brown, add the chopped onion.
- Sauté the spaghetti and onion together for 2 minutes, and then add the rice and garlic and sauté another 2 minutes.
- When the spaghetti-rice mixture is toasty, pour in the chicken broth and add the lemon zest.Stir and bring the mixture a simmer over medium heat, then cover it, reduce the heat, and simmer for about 25-30 minutes. Uncover and stir the mixture occasionally, then put the cover back on and let it continue to cook. Keep a careful eye on the pilaf, especially in the last ten minutes of cooking. Check and add liquid as needed toward the end of cooking time. You may need to add additional liquid, depending on the specific spaghetti and rice.Taste the rice to make sure it is done to your liking before proceeding.
- The final step is to sprinkle to pilaf with lemon juice, and it’s ready to serve! Garnish with lemon slices and whole cooked asparagus stalks and serve warm.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Updated June 22, 2021 (Originally published September 5, 2013)
Sara says
Thisl ooks great! And I love asparagus, simply baked in some olive oil with garlic and sometimes a sprinkle of lemon juice.
Renée ♥ says
Thanks! I really like what lemon does for it - it may sound counter-intuitive, but for me, it takes away the bitter taste I usually experience when I eat asparagus.
deerly beloved bakery says
I love asparagus so much and Cashews! Such a lovely blog! Happy Vegan mofo!
Love Kayleigh X
http://www.deerlybelovedbakery.blogspot.com
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tofu mom says
I'm SO GLAD YOU'RE BLOGGING FOR MOFO!!!
And while I'm usually just a Mofo "lurker" with so many blogs to read, I love the looks of this recipe so just HAd to comment -
YUM!
Renée ♥ says
Thanks, Marti! I've been doing a little MoFo lurking over at your blog too 🙂
Randi (laughfrodisiac) says
Your blog is TOO CUTE! I'm adding it to my list. That pilaf looks really good and I'm kind of squeeing that my typing is coming up in cursive, hahaha. My boyfriend is an omnivore, so I'm looking forward to hearing your words of wisdom.
dropscone says
Good for you for keeping on trying asparagus! Took me a while too, I really like it on pizza now though.