Asian Cashew Asparagus

Asian Cashew Asparagus is a delicious blend of asparagus, red bell pepper, red onion, coconut aminos, garlic, and cashews! You’ll basically have a mouthwatering side dish in just a handful of minutes. Like, who knew vegetable side dishes could be so interesting? Well, this one is, and it’s fabulous! {Paleo + Vegan}

I take back every negative thing I have ever said about vegetable side dishes. They’ve all be done before, they are super-boring, they taste like responsibility and fiber. #ISaidWhatISaid Honestly, I really do love vegetables. But sometimes the usual vegetable side dishes lack inspiration, pizzazz. Asian Cashew Asparagus basically turns the concept of steamed-vegetables-as-a-side-dish on its ear. Because although steamed vegetables are an excellent recipe base, steamed vegetables doused in coconut aminos and fresh pressed garlic are where the money is. 

And I haven’t even gotten to the cashews yet! Like, whatever boring concepts we’ve ever held onto about veggies can just go right out the window now. Because cashews are here to guide us to tasty responsible choices and new flavor combos we hadn’t yet dreamed of. Also, any excuse to pair coconut aminos with vegetables and cashews is an excuse I will get behind. 

If you feel the same way, then keep reading. Because when you match asparagus with red bell pepper, red onion, coconut aminos, garlic, coconut oil, and a smidgen of tapioca flour to hold everything together, you know your side dish is going to be tantalizing. 

ASIAN CASHEW ASPARAGUS INGREDIENTS:

Below are the ingredients to make your own scrumptious veggie side dish! And if you haven’t tried coconut aminos before, which is basically a soy-free soy sauce, then try it here! So so so good!

• Asparagus. Fresh all the way for this recipe. Trim off the woody ends.
• Red bell pepper and red onion. I slice each. You can also cut the onion into wedges, if you’d like.
• Water chestnuts. Pre-sliced is perfect here.
• Cashews. I buy raw and unsalted. However, feel free to play around with roasted and salted or some other combo that suits your palate!
• For the sauce: Coconut oil, coconut aminos, fresh garlic, tapioca flour, water, black pepper, and sea salt.

HOW TO MAKE ASIAN CASHEW ASPARAGUS:

This recipe works best if you have a steam pot. But, if you don’t then a regular steamer insert in a standard saucepan will also work. If necessary, work in batches or transfer the steamed veggies to a larger saucepan when you’re ready to add the sauce. Also, to promote even steaming, stir or toss the vegetables each time you add more to the pot.

1. Fill a steam pot with water to just below the steamer insert. Bring water to a boil and add the asparagus. Steam for 2 minutes, covered, on a MEDIUM to HIGH heat. Add the red bell pepper and red onion. Steam covered for another 2-5 minutes. Add the water chestnuts and steam for another minute.
2. Remove the steamer from the saucepan, cover, and set aside. Discard the liquid in the saucepan and, using the same saucepan, add the coconut oil, coconut aminos, garlic, water, tapioca flour, sea salt, and black pepper. Stir on a MEDIUM to HIGH heat until the ingredients begin to get hot and thicken.
3. Pour the vegetables back into the saucepan. Stir them until they are evenly coated in the sauce.
4. Serve immediately. For best results, consume the same day. 

HOW MUCH SAUCE TO ADD?:

If you are big on sauce, or goop, as my mother used to call it, then you can definitely add more coconut oil, coconut aminos, and a little more tapioca flour to your veggies. I have been known to double this part of the recipe.

Note, though, the veggies may start to soften under all that liquid-y deliciousness. But, they will taste wonderful! 🙂

If you are in the mood for other creative vegetable recipes, then take a look at:

• Easy Paleo Quick-Steamed Vegetables
• Sautéed Oregano Asparagus
• K-Hubs Sauté

This recipe was adapted from the New Better Homes and Garden Cookbook (12th edition). 2002.

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