Recipe from Restaurant Akrame
Adapted by Elaine Sciolino
- Total Time
- 40 minutes
- Rating
- 4(56)
- Notes
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Ingredients
Yield:4 first-course servings
- 8large white asparagus
- 2tablespoons chives, cut in ¾-inch lengths
- 2teaspoons extra-virgin olive oil
- Salt and ground white pepper
- 1tablespoon butter
- 1cup salted cashews
- ⅓cup milk
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
260 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3½ inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
Step
2
On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
Step
3
In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place ⅔ of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with ⅓ cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.
Ratings
4
out of 5
56
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Cooking Notes
Pam
Cashew cream made from raw cashews is easy to do in a high powered blender, doesn't require dairy for those who eschew it, and lets the chef control the amount of salt. Worth trying... (it's a sensational base for a vegan "alfredo" also).
Randy S.
Pretty much cooked exactly as prescribed. Except I made more than the recipe calls for (same amount of cashew cream). The spears I got were very thin and perfect looking and did not require any peeling. I used an immersion blender because I didn't want to dirty the entire quisinart. In addition to the garnish, I added a couple whole cashews to the top for fun. Definitely making this again. I'll make this for some vegan friends next time - with olive oil instead of butter and some vegan "milk".
Thomas Nygard
Can this be done with cream vs. milk?
AND
This was underwhelming for me.-Admittedly, I didn't have any chives (I tried a few scallion tops), but it lacked color (white on beige on white)-I think the sauce would be good/more useful in a vegan adaptation.-The cooking technique seemed unnecessarily fussy & confusing for questionable outcomes (weird cuts on the asparagus; standing them up; I didn't really get the point of julienning the base of some spears; etc). Maybe just roast it normally and top with cashew cream & chives?
Eric Ziering
The cashew cream was delicious, but seemed to overpower the taste of the asparagus.
Diana
I was lucky just before Thanksgiving to find a bunch of white asparagus - pricey, but worth it. I happened to have all the ingredients this time, so this was one of my 2 veggies this year. Made as directed.My one regret is that you can't share asparagus via Zoom to give viewers a little taste! Absolutely delicious. Thank you Elaine! I would never have thought to pair these asparagus with cashews, but I will definitely make again (when I can share with friends and family).
Pam
Cashew cream made from raw cashews is easy to do in a high powered blender, doesn't require dairy for those who eschew it, and lets the chef control the amount of salt. Worth trying... (it's a sensational base for a vegan "alfredo" also).
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