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PREPARATION
10m
Step 1
Gather all of the ingredients. Coarsely chop the cashews. Trim and cut asparagus into 2- to 3-inch pieces. Finely chop the garlic and cilantro.
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Step 1
10m
Gather all of the ingredients. Coarsely chop the cashews. Trim and cut asparagus into 2- to 3-inch pieces. Finely chop the garlic and cilantro.
3m
Step 2
In a large dry skillet over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant, 2 to 3 minutes. Pour mixture into a bowl to cool.
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Step 2
3m
In a large dry skillet over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant, 2 to 3 minutes. Pour mixture into a bowl to cool.
7m
Step 3
Return pan to the heat, and add sesame and coconut oils and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with salt and black pepper. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick they are.
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Step 3
7m
Return pan to the heat, and add sesame and coconut oils and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with salt and black pepper. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick they are.
1m
Step 4
Stir in the soy sauce, lime juice, and nut mixture. Taste and season with more salt, if you like. Transfer asparagus mixture to a serving dish. Top with sesame seeds and cilantro, and serve with lime wedges for squeezing.
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Step 4
1m
Stir in the soy sauce, lime juice, and nut mixture. Taste and season with more salt, if you like. Transfer asparagus mixture to a serving dish. Top with sesame seeds and cilantro, and serve with lime wedges for squeezing.