Recipe courtesy of Sandra Lee
Roasted Asparagus with Cashew-Curry Mayonnaise
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- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 350 mg
Try doubling or tripling the recipe as hors d'oeuvres for a cocktail party. The asparagus can be roasted ahead of time and refrigerated. Serve at room temperature.
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 350 mg
Ingredients
Directions
- 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.
