Preparation:

Snap or cut off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired.

Place asparagus in a large skillet. Pour chicken broth over asparagus; bring to a boil over medium heat. Cover, reduce heat, and simmer about 8 minutes or until desired tenderness. Drain.

Combine butter and cashews; beat at high speed of an electric mixer until fluffy. Serve cashew butter with cooked asparagus.

Makes: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:

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