Oftentimes, there is a particular dish at a restaurant that is such a standout that I want to go back just for that one menu item. Recently, it was a side dish that jumped out at me — Brussels sprouts with a thick harissa cashew sauce at The Henry in Dallas. Since then, I’ve been experimenting at home to make a similar sauce and one night, I had a hunch that it might taste as good or better with asparagus. My hunch was right! And so, I bring you Asparagus with Harissa Cashew Sauce! Otherwise known as my new favorite side dish. Bonus: this recipe is dairy-free, gluten-free, vegan, paleo, Keto- and Whole30-compliant.
Another thing I love about this “side dish” is that it can also be served as the star of a meal because it’s packed with both veggie-goodness and protein! This is particularly helpful to anyone eating vegan, but definitely not limited to vegans. I promise that anyone who likes asparagus will enjoy this unique vegetable dish.
Ingredients for Asparagus with Harissa Cashew Sauce:
- Asparagus
- Olive oil
- Harissa sauce, mild or spicy (I use the spicy one made by Mina; if you aren’t a spicy fan, use a mild harissa sauce)
- Nutritional yeast
- Water
- Lemon juice
- Salt and pepper
- Whole raw cashews (don’t use salted or roasted cashews; they must be raw)
How to Make the Harissa Cashew Sauce:
Step One:
- Soak the whole raw cashews in hot water for an hour or more, then drain the water
Step Two:
- Put the harissa paste, nutritional yeast, water, lemon juice, salt and soaked cashews in a food processor and blend on high until smooth
Step Three:
- Heat oil in a large cast iron pan or heavy skillet until the oil is glossy
Step Four:
- Add asparagus to the hot pan, and stir to coat it with oil
Step Five:
Cook the asparagus 5-7 minutes on medium-high, stirring/flipping occasionally to cook on all sides (and avoid burning one) until desired softness.
Pin it/save it and make it sometime! If you do, please let me know — that makes my day!!
| Prep Time | 70 minutes |
| Cook Time | 7 minutes |
| Passive Time | 60 minutes |
| Servings |
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- 1 cup cashews, soaked for an hour or more in hot water
- 1 1/2 Tbsp harissa paste (spicy or mild)
- 1 Tbsp nutritional yeast
- 6-8 Tbsp water
- 3 1/4 tsp fresh lemon juice
- 1/4 tsp fine sea salt
Ingredients
Harissa Cashew Sauce
|
|
- Soak the one cup of raw cashews in hot water for an hour or more; if you don't have a strong food processor or blender, you may need to soak longer
- Put the harissa paste, nutritional yeast, water, lemon juice, salt and soaked cashews in a food processor and blend on high until smooth. If you don't have a food processor, you can use a blender (it will probably take a little longer, depending on the strength of your blender).
- Heat the olive oil in a large cast iron pan or heavy skillet until the oil is glossy
- Add asparagus to the hot pan, and stir to coat it with oil
- Cook the asparagus 5-7 minutes on medium-high, stirring/flipping occasionally to cook on all sides (and avoid burning one) until desired softness.
- Serve on a plate with the harissa cashew sauce underneath ... or in a bowl for dipping. Enjoy!
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