This simple side dish is one of my favorites—elegant, flavorful, and quick to prepare. It pairs well with more complex mains when you want something reliable and delicious without extra fuss.
Roast Asparagus with Cashew Butter
- 2 tablespoons unsalted butter, softened
- 2 tablespoons chopped cashews
- 1 pound asparagus spears
- Extra virgin olive oil, for drizzling
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Combine the softened butter and chopped cashews in a small bowl, mashing together with a fork until evenly mixed. Cover and refrigerate for at least 1 hour to allow the flavors to meld—this step enhances the nutty butter but can be shortened if you’re pressed for time.
Preheat your oven to 425°F (220°C). Trim the tough ends from the asparagus by snapping or cutting them off where they naturally break. Arrange the spears on a baking sheet, drizzle with olive oil, and season with kosher salt and freshly cracked pepper. Toss with your hands so each spear is lightly coated, then spread them in a single layer.
Roast the asparagus for about 10 minutes, or until tender and slightly caramelized at the tips. Ovens vary, so check at the 8-minute mark if your spears are particularly thin, or roast up to 12 minutes for thicker stalks.
Transfer the asparagus to a serving dish and spoon the chilled cashew butter over the hot spears so it melts into a glossy, savory finish. Taste and adjust seasoning if needed. Serves 4–6 as a side.
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