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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound asparagus spears, trimmed
- Salt and pepper
- 2 tablespoons cashews (recommended: Planters) plus roughly chopped cashews, for garnish
- 1/2 cup light mayonnaise (recommended: Best Foods)
- 1 teaspoon curry powder (recommended: McCormick's)
- 1/2 teaspoon lemon juice (recommended: ReaLemon)
- Pinch salt
Method
- Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
- On baking sheet, drizzle oil over trimmed asparagus.
- Season with salt and pepper, to taste.
- Toss together to evenly distribute oil and seasoning.
- Roast in oven for 8 to 10 minutes depending on the size of the asparagus.
- While asparagus is roasting, prepare mayonnaise.
- Process 2 tablespoons of cashews in a blender until finely ground.
- In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt.
- Set aside.
- To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture.
- Garnish with a few chopped cashews.
