Asparagus Cashew

Servings: 46
Ingredients:

1/4 c  Salted cashew nuts;                 4 tb Margarine; to taste
-Used salt free                     1 lb Asparagus; rinsed trimmed
4 tb Butter                              2 tb Water;
-used margarine instead

In a large saucepan cook cashew nuts in 2 tablespoon butter over maderate
heat, stirring, for 2 minutes and transfer them with slotted spoon to paper
towels to drain. Add to the pan the remaining 2 tablespoons of butter and
the asparagus over high heat for 1 minute. Add 2 tablespoons water and cook
covered for 3-4 minutes or until asparagus is tender. Transfer the
asparagus with slotted spatula to a heated serving dish and spatula to a
heated serving dish and spinkle with the nuts. (I wouldn’t do this much
work for any thing. I’d steam the asparagus. I would also cook the cashew
nuts in a non-stick pan using vegetalbe spray, if I JUST had to have them
roasted. If I had no cashew, I would use any nuts that I have on hand.
After reciepes were made to be change). Food Exchange per serving: Almost
free….depend on how you cook it and how many folks you serve. Source:
Simply Simpatico, A Taste of New Mexico from the Junior League of
Albuquerque. Brought to you and yours via Nancy O’Brion and her
Meal-Master.

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