Cashew-Topped Asparagus
ANN’S HOUSE OF NUTS/
ORIGINAL NUT HOUSE
1 bunch fresh asparagus
1 .90-ounce packet béarnaise sauce mix
1/4 cup butter
1 cup milk
1/2 cup Kirkland Signature Indian Cashews
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/8 teaspoon chile powder
1. Wash asparagus and trim about 2 inches off the ends. Add 2 inches of
water to a saucepan and bring to a boil. Place asparagus in a steamer over
the boiling water and cook for 8-10 minutes, or until tender.
2. Prepare béarnaise sauce according to package directions, using butter
and milk.
3. In a sauté pan, toast cashews over medium heat in olive oil and seasonings
for about 1-2 minutes.
4. Arrange asparagus on a serving platter. Pour sauce over asparagus and
sprinkle with cashews. Makes 4 servings.
