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    Home » Recipes » Recipes

    June 2, 2016 9 Comments

    Lemon Cashew Asparagus + Video with Chef Michael Smith

    684 shares
    Jump to Recipe

    Do you have asparagus fever? If you grow asparagus in your garden like my parents do, you probably are trying to think of every possible way to use it up. My parents just dropped off a big bunch for me and as I don't grow it in my garden, I was excited to devour it all immediately. Lemon Cashew Asparagus to the rescue!

    Zesty, creamy, oh la la-y. This asparagus is super easy to make but seems all sorts of fancy pants. You can use it as a fabulous side dish, or as I did, just munch on it straight from the pan. #classy

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    But first... remember how I told you all about my experience filming with Chef Michael Smith? Well, the evidence is finally here! It really happened, and they made a cute little video out of it. Apparently, I forgot my eyebrows at home that day, but never the less, you can watch me have no idea what to do in front of 8 (yes 8) cameras. Yay! ↓↓↓

    https://www.youtube.com/watch?v=WNZtg35XJds

    Pretty fun! Be sure to watch the videos of the other four winners here. My friend Koko manages to explode the stove! You have to sing to the stove Koko, don't you know? Well, it worked for me at least.

    If that made you hungry, here's my recipe for Lentil Tacos with Avocado Cilantro Sauce I make in the video, along with my original audition tape.

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    I took over the YouTube world by storm this week, as I also posted a video on my own channel. Yes, I consider two videos qualifies as taking over YouTube...watch out YouTube here I come, very...very...slowly. In this video I unbox and review (eat) a Vegan Cuts Snack Box. Don't worry, I didn't forget my eyebrows this time. (I know you were probably super concerned).

    https://www.youtube.com/watch?v=Kx-8srrjxO8

    If you dug that, make sure to subscribe to my YouTube channel. Once my manuscript for my cookbook is done (due it 12 days, AH!) I plan on posting lots more videos. Recipes, cooking tips, and kitchen dance lessons (kidding).

     

     

     

     

     

     

     

     

     

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    From lentils back to asparagus! So many delicious plants in this world I tell ya.

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    First we (I mean "I") am going to make the cashew crumble. Just grind up cashews with nutritional yeast and salt.

    Grind it up in a small blender, coffee grinder, or I used an immersion blender. Whatever tool you have that you think will work best for such a small quantity. Grind it until it's crumbly, but not completely powdered. A little texture is perfect in this recipe!

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    Mmm crumbly. Now zest a lemon for sprinkling as well. So many sprinkles... savoury sprinkles.

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    Lay the asparagus in a single layer on the pan, then drizzle with olive oil and sprinkle with salt. Use your (clean) hands to roll and rub the asparagus so they are all evenly coated. Bake for about 10 minutes.

    Remove from the oven and sprinkle the lemon zest over the asparagus and follow with cashew crumble. You can shake the pan so the asparagus gets coated all over.  Yes please asparagus!!!

    Lemon Cashew Asparagus. A quick and easy roasted side dish. Vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray! #itdoesnttastelikechicken

    Print Recipe
    5 from 4 votes

    Lemon Cashew Asparagus

    A quick and easy roasted side dish that's vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American, Canadian, Italian
    Servings: 4 servings
    Calories: 80kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the cashew crumble:

    • 1 tablespoon raw or roasted cashews
    • 1 tablespoon nutritional yeast
    • â…› teaspoon salt

    For the asparagus:

    • 1 bunch of asparagus
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • 1 lemon, zested
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • OVEN: Preheat your oven to 400F (200C).
      AIR FRYER: Preheat your air fryer to 370F (190C).
    • For the Cashew Crumble: In a small blender, coffee grinder, or using an immersion blender, combine the cashews, nutritional yeast, and salt until crumbly, but still a bit of texture remains.
    • For the Asparagus:
      OVEN: Arrange the asparagus on a single layer on a baking sheet. Drizzle with the olive oil and salt and use your hands to roll and rub the asparagus to coat evenly. Bake for about 10 minutes, giving them a shake half way through, until the asparagus is tender, the skin is starting to wrinkle, and some of the asparagus has browned spots. Remove from oven, sprinkle across the lemon zest, then follow with the cashew crumble, shaking the pan to evenly coat.
      AIR FRYER: place the asparagus on a plate and drizzle with the olive oil and salt and use your hands to roll and rub the asparagus to coat evenly. Place the asparagus in your air fryer and fry for about 8 minutes, giving them a shake halfway through, until the asparagus is tender, the skin is starting to wrinkle, and some of the asparagus has browned spots. Remove from air fryer and transfer to your serving dish. Sprinkle across the lemon zest, then follow with the cashew crumble.

    Nutrition

    Calories: 80kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.

    « Sweet Korean Eggplant
    Grilled Pineapple and Avocado Noodles »

    Reader Interactions

    Comments

    1. Lyn says

      November 15, 2020 at 11:18 am

      5 stars
      Hands-down the absolutely best asparagus recipe I’ve ever had. This is going to become a new staple in my household. I’m sitting here eating it and I think I may eat most of the whole batch! Love the subtlety of the lemon zest!

      Reply
    2. Kortneii Mackenzie says

      October 12, 2020 at 12:19 am

      5 stars
      Hands down the only way to serve asparagus from now on. I almost ate the entire pan! Thanks for always inspiring!

      Reply
    3. Heidi says

      December 29, 2019 at 2:23 pm

      5 stars
      I now make this every week. Family favorite!

      Reply
      • Sam Turnbull says

        December 31, 2019 at 12:15 pm

        Yay!!

        Reply
    4. Josee Wright says

      June 21, 2016 at 8:10 pm

      5 stars
      Just made these this evening.... OMG!!!! sooooooo tasty... even my carnivore husband liked them. 🙂

      Reply
      • Sam Turnbull says

        June 22, 2016 at 9:10 am

        Yay!! So happy you loved it Josee 🙂

        Reply
    5. Jeanne Karis says

      June 03, 2016 at 1:44 pm

      Love your website!

      I'm always looking for good recipes for asparagus. I want to try this...just wondering first about where the parmesan comes in?

      Reply
      • Sue says

        June 03, 2016 at 5:04 pm

        Agree with Jeanne. The wording is a little inconsistent. Cashew parm, cashew crumble, Lemon Cashew Asparagus. Also, there's a tiny misprint in direction 3. ...starting ti wrinkle.
        Can you tell I've done a little editing in my past? But the recipe looks so yummy! Thank you!!!

        Reply
        • Sam Turnbull says

          June 04, 2016 at 8:28 am

          Oh thank you for pointing those mistakes out! All fixed now. My mind is a little boggled with finishing writing my cookbook right now! I was originally going to refer to the cashew mixture as a cashew parm, but then changed my mind and called it a cashew crumble. 🙂

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