Asparagus with Harissa Cashew Sauce
This delicious Asparagus with Harissa Cashew Sauce is a unique side dish that is sure to impress. It's also packed with nutritional goodness and protein, and it's dairy-free, gluten-free, vegan, paleo, keto- and Whole30-compliant.
Ingredients
Harissa Cashew Sauce
- 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
Asparagus
- 1 bunch asparagus
- 1 1/2 Tbsp olive oil
- 1/8 tsp pepper
- 1/8 tsp sea salt
Instructions
- 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!
Notes
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© Kitchen Gone Rogue. www.kitchengonerogue.com
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