Tuesday, April 9, 2013

Asparagus with lemon and cashews

Asparagus and Lemon Cashew Butter

1lb fresh asparagus spears, washed whole
1 sauce pan boiling water
¼ cup real butter
2 tsp. fresh lemon juice
¼ cup organic cashews halved or chopped

In sauce pan of boiling water, cook asparagus until tender, about 10-12 minutes. Drain. Place in serving dish. 

In small pan, melt butter over low heat, add in lemon juice and cashews. Simmer on low for about 2 minutes to incorporate flavor. Pour over asparagus and  top with small amount of lemon zest if desired. Serve.

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